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I wash them off, remove the bigger stems (these are good pickled). Put some olive oil in a covered sauce pan big enough to accommodate them raw, add some crushed garlic over medium high heat and add the still wet leaves. Cover them long enough for them to cook down, uncover and cook until tender. Take a little sample after every few minutes. Add salt and pepper to taste. They are quite good. The leftovers are also good on a hot day, served cold, with a bit of Italian dressing.
HC
I wash them off, remove the bigger stems (these are good pickled). Put some olive oil in a covered sauce pan big enough to accommodate them raw, add some crushed garlic over medium high heat and add the still wet leaves. Cover them long enough for them to cook down, uncover and cook until tender. Take a little sample after every few minutes. Add salt and pepper to taste. They are quite good. The leftovers are quite good on a hot day, served cold, with a bit of Italian dressing.
HC
I wash them off, remove the bigger stems (these are good pickled). Put some olive oil in a covered sauce pan big enough to accommodate them raw, add some crushed garlic over medium high heat and add the still wet leaves. Cover them long enough for them to cook down, uncover and cook until tender. Take a little sample after every few minutes. They are quite good. The leftovers are quite good on a hot day, served cold, with a bit of Italian dressing.
HC
By gfweb,
