Caution for all Re: Bagged Spinach

[JerryCarr]

I brought collard seeds with me from Georgia, and have been very successful growing them here. The usual Southern cooking method is to put about an inch of salted water in the bottom of the pot along with some pork fat, pepper, and a diced onion. Cook until tender. Since moving here, we have experimented with more local flavoring. Current favorite is to steam the greens in plain, unsalted water, and once cooked, add shoyu (soy sauce) and sweet chili paste to taste. Top that off with tomato sardines, and you have collards local style.

Aloha,
Jerry