On Mon, 11 Aug 2008 07:34:38 -0400, "Earl of Warwich, Duke of Cornwall,
Marquies of Anglesea, Sir Reginald P. Smithers III Esq. LLC, STP. "
wrote:

John H. wrote:
On Sun, 10 Aug 2008 18:27:48 -0700 (PDT), wrote:


Careful, you'll become the eighteenth dwarf.

But, you'll be welcome.
"round hear, we draw the line at 2nd cuzins but I got lucky an'
married a yankee who likes what I like ('cept she doesnt like
greens). My yank in-laws would be ok if they'd just learn to cook.

What the hell is with people who don't like greens? My wife, bless her
soul, doesn't even like the smell of a batch of collards cooking in the
house. I keep telling her she's sick, but she says it's not her.

I've a friend here who gives me a bag of collards and green tomatoes every
time we golf. Naturally I make sure to golf with him at least once a week!

The REAL reason she doesn't like the smell of greens while they are
cooking is they actually give off a sulfur smell, which is a diluted
form of mustard gas. The longer you cook them, the more sulfur they
release.

While I have never tasted greens i like, Alton Brown says the reason
most people do not like greens are they are cooked too long. He
recommends you only cook them 45 min or until they are tender. I think
most southerners cook them till they are almost mush.

I cook the collards for 12 minutes, then drain and set aside. I then fry
the bacon in the same pot. While it is frying, I slice up an onion and a
few cloves of garlic. As the bacon nears completion, but not crisp, I throw
in the onions (after draining a little of the grease). I also throw the
collards back in, and cook everything until the onions are done. Just
before, I throw in the garlic slices.

Good stuff. About 45min to an hour is the total cooking time.