You can steam them in a little liquid. I use chicken stock with a piece of smoked turkey for flavor. They cook down like spinach so a whole bag is not really alot. Just keep a eye on them and add more liquid as needed. Season with salt to taste and at the end when they are almost done you can sprinkle a little sugar in if you choose. The collards have a somewhat bitter flavor. Some folks boil them as well but we prefer them "al dente."
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