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A Quick Thought on Cooking Bitter Greens


Still speaking of greens and clay pots and all the rest, I wanted to add that I like to take a green like dandelions and run my finger up the stalk, removing the hard stem. It normally will break off where the stem is still tender. Most people throw the stiff stalks away but I like to saute them for a long time with the onions and garlic, before adding the leaves.


Here's my pot in action last night. I added someleftover Lila beans and ate it in a tortilla, making an untraditional but swell taco.

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