wrote:
> I usually cook collard greens, and have always heard that the longer
> the better. But what does long simmering times do to the vitamins? Do
> you lose them all because you cook the greens so long?
>
> Tom
>

I can't answer your question about vitamins, but I'm one of those people that
just does not like overcooked greens. A quick saute with an onion and a
chopped apple, maybe some mashed garlic and then finished with a dash of rice
vinegar and a drizzle of sesame oil

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.