On Tuesday, September 12, 2017 at 10:53:35 PM UTC-5, Wayne Boatwright wrote:
>
> When I cook a mixture of turnip and mustard greens "southern style",
> they are certainly more than just wilted. I start with an 8-quart pot
> that is full. By the time liquid is added (usually broth from a ham
> hock), and the greens are fully cooked, there is probably no more than
> a 1/4 pot left.
>
When you lift that lid on that pot you'll swear that someone has
sneaked into your kitchen and stole your greens. Amazing how
quickly they cook down.
>
> It's likely that wilting spinach is similar, especially since it's a
> softer leaf and more prone to shrinkage during cooking.
>
Yes, they seem to 'disappear' while cooking as well.

On Tue, 12 Sep 2017 20:59:51 -0700 (PDT), "
> wrote:

>On Tuesday, September 12, 2017 at 10:53:35 PM UTC-5, Wayne Boatwright wrote:
>>
>> When I cook a mixture of turnip and mustard greens "southern style",
>> they are certainly more than just wilted. I start with an 8-quart pot
>> that is full. By the time liquid is added (usually broth from a ham
>> hock), and the greens are fully cooked, there is probably no more than
>> a 1/4 pot left.
>>
>When you lift that lid on that pot you'll swear that someone has
>sneaked into your kitchen and stole your greens. Amazing how
>quickly they cook down.
>>
>> It's likely that wilting spinach is similar, especially since it's a
>> softer leaf and more prone to shrinkage during cooking.
>>
>Yes, they seem to 'disappear' while cooking as well.

I often cook greens, like chard and collard, which are actually two
separate vegetables in one. They are much easier to cook and results
are far better if one cuts out the center rib with the stem, dice
those to cook alone or in soups. The leafy part is cooked by itself.
The stems and ribs take a lot longer to cook until tender.
I don't much care for wilted spinach, I prefer spinach raw in
salads... in recipes requiring cooked spinach I use frozen.