Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 i have noticed that in undercooked stems. If you cook them longer, almost as if stewing, they will get softer and less bitter. Collards are a staple in my family! I love them raw mostly. Meg On 1/20/06, linda <lindai81 wrote: > > I was eating the collards tonight. For you with experience with the > collards was it my imagination or are the stems kind of bitter and not the > leaves? Thanks for the suggestions Erin. > linda > " Whatever you do will be insignificant and it is very important that you > do it. " > Mohandas Gandhi Quote Link to comment Share on other sites More sharing options...
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