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["Sage Austin | Eureka! Design" <eureka AT hctc.net>]

Bob, I cook all greens one of two ways, either steaming about 10 minutes 
(eat them plain or with hot pepper vinegar) or "wilting" them in a saute 
pan with a little olive oil and garlic. For kales I sometimes make a nut 
sauce with cashews or sunflower seeds I heat in a skillet and then 
blenderize them with garlic, lemon juice or balsamic vinegar. If you 
want the Southern flavor you can add a few drops of liquid smoke to the 
greens during the wilting.

I don't cook with butter. I love the stuff so much I prefer it in chunks 
on my morning toast.

--Sage

bobf wrote:
> I believe it was Sage, a couple of months back, who wrote of cooking freshly 
> picked collard greens (or mustards., I don't remeber) in a frying pan, just 
> sauteeing them with butter.  I think I will pick and cook some greens today, 
> but the only way I cook them is the Southern Way in water with pieces of 
> fatty pork .  Hoe exactly can you make the greens tender and edible just 
> using butter?
>
>
>       
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