On Sun, 05 Apr 2009 09:48:49 -0500, Omelet >
wrote:

>In article >,
> "l, not -l" > wrote:
>
>> On 5-Apr-2009, Omelet > wrote:
>>
>> > In article >,
>> > "l, not -l" > wrote:
>> >
>> > > Pict-Sweet brand has decent frozen greens; collards and others. I use
>> > > them
>> > > when I can't get fresh and use them in recipes as I would fresh.
>> >
>> > How is the texture?
>> > --
>>
>> To me, they seem the same as fresh after cooking; takes a bit less time to
>> cook because freeze/thaw has done some of the breaking-down that cooking
>> does. I suppose it should be noted that, I generally cook collards until
>> quite tender, if you prefer more "tooth", you may find the frozen collards
>> less to your liking.
>
>That is why I was asking. I generally avoid collards, turnip greens and
>kale because I don't like tough greens. My preferences run more to
>spinach, chard, choy and cabbages.


Fresh collards, picked when they are about the size of your hand, are
very tender. All of our volunteers seem to disappeared. Will have to
plant some more in the fall.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)