Collards do take long time to cook. I do them in the slow cooker for several hours. Kale, on the other hand, is more tender if it's fresh and you can steam it quickly. You can even tear up the little green leaves and use in salad
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. . .there is nothing better for people than to be happy and to enjoy themselves, and also that everyone should eat and drink, and find enjoyment in all his toil. . .
Ecclesiasites 3:12
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