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[bobf <bobford79 AT yahoo.com>]

Thanks Sage; I waited for your reply, will pick (cut ) some today.  I boil  
the h*ll out of my greens to the point that I only have strong liquid 
(potliquor?), with fatty pork.  I know you don't eat meat.  I would like to 
try your way; my wife says we need to gradually move to using as much olive 
oil in our cooking (both of us-- she nor her mother never fried much -- so 
the problem with 'grease and fat' is really me)  

It is hard for me to imagine greens being edible after just ten mionutes of 
cooking, but it is simple enough to try.  Thanks again..........

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--- On Wed, 1/21/09, Sage Austin | Eureka! Design <eureka AT hctc.net> wrote:

> Date: Wednesday, January 21, 2009, 9:18 AM
> 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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