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.......... For kales I sometimes make a nut saucewith 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
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