In article >,
"Bob Terwilliger" > wrote:

> Om replied:
>
> >>> 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
> >>
> >> You have just posted a wonderful method to cook them. Thanks.
> >>
> >> Michael
> >
> > Yeah.
> >
> > You NEED all that just to give them some flavor!
> >
> > Om -> obviously not a collard fan.....
>
>
> Actually, it's rather the opposite: Like rapini, collard greens have a VERY
> strong flavor of their own, and if you try to match them with subtle
> flavoring agents, those agents will simply be overwhelmed.
>
> Bob
>
>

I think it's more the texture than the taste I find objectionable... ;-p
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson