When you hear the phrase “cooked greens,” do you think “cooked to death”? Do you envision a big pot of greens boiled with bacon, fatback, or ham hocks until the texture is mushy and the nutritional value long-gone? Not if I’ve ever cooked for you. Prepared the way I like them–briefly steamed or sautéed with fresh seasonings–cooked greens are perfect for people who want quick, delicious, and healthy dishes. Click here to read the entire article.

Steven Petusevsky, Fine Cooking

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