Reply #3: Blanch them

[jobycom]

First, remove the tough stems. Then put them in a pot of water, bring to a boil, then drain. That makes them less bitter.

I cook them without meat--because i'm vegetarian, but also because I like the flavor of the greens, and bacon covers this flavor. There are two methods I use. The easiest is to just cover them with water (barely enough to cover), add salt, pepper, some type of fat (butter, olive oil, ghee) and simmer for half an hour or longer. Make sure they don't dry out, but don't drown them.

My more favorite way is to cover them with water and simmer for 20 minutes (just water, no fat or spices), then drain again and cook them in a pan with olive oil (or butter or ghee), salt and pepper, for another ten or fifteen minutes, over a medium low heat. They should provide their own moisture, but you can drizzle enough water to prevent them from sticking if it runs dry.