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Is there a way to cook Collard Greens without muddying their green color?
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May 15th, 2013
When I first begin to cook collard greens; they are a beautiful, bright-green color. But they are also as tough as reinforced cardboard. When I finally have steamed or sauteed them long enough to render them tender and edible; that beautiful, bright-green color has long since been replaced by a brownish green. Is there some secret I can use to cook my collards till they are tender and delicious, but preserve their beautiful green color?
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