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["Lynda" <lurine AT com-pair.net>]

Bob, do you like you cabbage cooked down to no texture?  You can use all 
kinds of greens so that they still have texture.  They are good as a 
replacement for bok choy and other types of Asian cabbages in various Asian 
dishes.  Dishes where they still have texture.

Lynda
----- Original Message ----- 
From: "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..........