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>Subject: Helping a Northern Boy Prepare Collards > >You are a brave young man! > >Basically you want to make sure the collards are >clean. I've been finding them lately in bags prewashed >and chopped. What a help! I'm too busy and lazy to >wash greens unless I have no other choice. > >Use about twice as many fresh collards as you would >frozen. > >Shane, be sure the collards are thoroughly washed. If >they have not been chopped, chop them into tiny >pieces. Remove some of the middle stem. (Some of the >commercially chopped collards contain the stems. I >simply remove some >of the big pieces when I use those.) To chop collards, >roll them in tight rolls like cigars and cut them with >a sharp knife on a cutting board or with scissors. >Chop them into narrow ribbons. > >Another problem is that some of the fresh collards >tend to be chewy (just a little tough). To tenderize >them add 1/8 teaspoon baking soda. Vinegar seems to >help too. Collards require more cooking than spinach, >but they are not as tough as turnip greens. Collards >require about the same amount of cooking as cabbage. > >Collards, unlike spinach, require some kind of >sweetness. We like orange marmalade or SplendaŽ. Many >of the recipes I print include these ingredients.

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