Darina Allen uses a heritage variety of kale called "cut and come" that isn't available in the States, so she suggests collard greens as a good substitute.
Cooking Light MARCH 2007
Bring 12 cups water to a boil in a large Dutch oven. Add greens and 1 teaspoon salt. Reduce heat, and simmer 25 minutes or until greens are tender; drain. Combine greens, remaining 1/4 teaspoon salt, butter, and pepper in a large bowl, stirring until butter melts.
Go to full version of
