On Apr 5, 9:42*am, George Shirley > wrote:
> Omelet wrote:
> > In article
> > >,
> > *Bobo Bonobo® > wrote:
>
> >> On Apr 4, 2:16 pm, Omelet > wrote:
> >>> In article >,
>
> >>> *notbob > wrote:
> >>>> On 2009-04-04, Omelet > wrote:
> >>>>> How do you prepare them and do they come out tender?
> >>>> Cook for 2-3 hours! *No kidding. *This is a given for soul food cooks.
> >>>> Anything less and it's like chewing old rags. * Dang! *I was looking for
> >>>> a
> >>>> recipe and came across... me! *I'm immortalized! *
> >>> <laughs>
>
> >>>>http://tinyurl.com/cefg7h
> >>>> I looked for the orginal interview (NPR?), but found only this:
> >>>> "This is how we do it in Laurel, Mississippi. You have to examine each
> >>>> leaf
> >>>> personally, after you've washed it. You must take the yellow part out,
> >>>> and
> >>>> you must tear every bit of green leaf off the stalk, in pieces as big as
> >>>> postage stamps. It takes time, but this is how you have to do it. There
> >>>> are
> >>>> as many different ways to cook greens as there are to sing soprano
> >>>> roles."
> >>>> nb
> >>> Hm. Maybe I should just try the canned some time. <g>
> >> Greens do not can well. *I adore frozen spinach, cooked, but canned
> >> spinach is repulsive.
>
> > There we differ. *I often eat spinach straight out of the can at work.. *
> > I don't even heat it. I've loved it all my life!
>
> > I get the "no salt added" nowadays tho'.
>
> Are you, by chance, related to Popeye, the Sailor Man? He doesn't even
> use a fork, just gulps it down. I, too, like spinach in a can, any brand
> will do as long as it is "no salt added."

How about canned asparagus? Someone must like that too, or they
wouldn't make it.

--Bryan