Quote:
Originally Posted by DonDuck
I like winter vegetables cooked as greens. Typically collard greens, mustard greens; and Bok Choy make the best mixed greens. We eat them all winter fresh and also freeze them for summer meals.
I have a really large pot which I fill with greens, add seasonings and water and cook them down to about 1/4 their starting volume.
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What spices do you put in there?
Vladimír