"George Shirley" > wrote in message
.. .
> 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."

I like the regular salted, I drink the juice too... ice cold tinned veggie
juice is very refreshing, and puts lead in your pencil. After I swig down a
tin of spinach Omelet likes to feel my muscle!