February 1999 Issue
Vital Veggies: Don't Overlook Nutritious "Cooking" Greens
So-called cooking or pot greens are finally gaining the recognition they deserve. Long thought of as bastions of old-fashioned Southern cooking-boiled to nutritional death and laden with greasy fat and salt-greens like collards, along with new-wave greens like broccoli rabe, have been plucked from obscurity and elevated to chic status, even appearing on restaurant menus these days. Why the newfound interest? Cooking greens are among the most flavorful of vegetables and can
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