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Basic Boiled Collards or Kale
1 to 1 1/2 pounds kale, well washed
Bring a large pot of water to a boil; add salt. While it's cooking, prepare kale. If the stems are more than 1/8 inch thick, separate them from the greens. Roughly chop both stems and greens. If the stems are thick, place them in the water first. After 5 minutes, add the leaves. Cook until the stems are tender enough to pierce with a thin-bladed knife, from 5 to 15 minutes, depending upon their thickness. Drain and serve immediately with butter, extra virgin olive oil, and/or lemon juice or vinegar.
"How To Cook Everything" by Mark Bittman
Thursday, October 14, 1999
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