>>547378I find I like spinach, lambs quarters, and collards as a cooked pot herb. Basically, butter, salt, black pepper, cayenne pepper, cooked ham or other meat, and the greens. I bring the greens to a boil separately, in water for 2 minutes then dump out that water and use new water to finish boiling/cooking them. If I'm pressure canning them, I'll make whatever recipe for them after the water has been tossed. They are great as a side dish.
Just munching down on fresh greens I don't really like. Lambs Quarters seems to be the best for that though. When they are young, under 18" tall and the stems are still tender.
