I figured anyone not sensitive to bitterness would already have found an acceptable way to prepare dark green vegetables and wouldn’t be turned off them by trying my recipe (as I was by years of “lightly steamed” greens).
Note, though, that the frying should be quite brief and very little oil should be used.
I figured anyone not sensitive to bitterness would already have found an acceptable way to prepare dark green vegetables and wouldn’t be turned off them by trying my recipe (as I was by years of “lightly steamed” greens).
Note, though, that the frying should be quite brief and very little oil should be used.