"Bob Terwilliger" > wrote in message
...
snip
> They're not difficult to clean at all; they don't have lots of little
> crevices like some other vegetables. Most of the time you also have to cut
> out the stem; it's too fibrous to eat. I like to cook collards with just
> a
> bit of water, salt, dry mustard, hot pepper flakes, and garlic. In terms
> of taste, I think chard is the closest comparison, though chard isn't as
> hearty as collards.
>
> Bob

By hearty, do you mean 'body' of the vegetable or the strength of flavor?
Janet