Yo can make almost anything palatable with the 'right' treatment. I
particularly like the French method of cooking green beens - boil them until
they are soft and then fry them in duck fat with onions and acon bits. Highly
recommended, seriously unhealthy. Unless you subscribe to the odd French
argument that bird fat isn't armful. :-)
Andrew Fildes
afildes@xxxxxxxxxxxxx
On 06/01/2011, at 5:14 AM, Moose wrote:
>> No collards eh. Just haven't had them prepared the right way.
>
> Could well be true. I haven't hated those I've had, just didn't particularly
> enjoy them. With so many other yummy things
> in the cabbage family, well . . .
--
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