[ColdNoMore]

Originally Posted by mulligan

Probably the best solution to the bad green issue, is to prepare your own at home .That way you can have them the way you like them every time. My personal preference is to wilt them a bit in a saute pan, although this doesn't seem to work with the hardier varieties found in the south. Those would be better boiled with a fat source, such as smoked ham hocks, until tender.