-=> Quoting Dale Shipp to Dave Drum <=-

 DD> Canadian geese which have taken permanent residence here.

 DS> There are a fair number of geese around here.

 The millions of them that still migrate will be passing through
 here soon. Some were seen today as close to us as Fort Simpson but
 it's on the fast flowing Mackenzie River which breaks up earlier
 than our lake. The geese need open water. The people living north
 of me who enjoy the spring hunt are looking forward to the first
 geese. It's like ramp or asparagus season in the south; the first
 fresh food of spring. A lot of people on my Arctic Kitchen group
 are posting photos of the last of the previous years geese from the
 freezer, roasting or stewing.
 
 DS> I wish that the folks here would learn to cook collard greens
 DS> more like this.  Instead what they serve is greens al dente.

Collards are tough greens and need long slow cooking but there are
others that need just a quick blanche, then a refresh in cold water
and later, given a final quick saute.

 DS> Cook for an arbitrarily long time.

I'm thinking maybe 20-25 minutes tops, not hours and hours til they
turn to grey mush.

But they can also be good sliced very thinly and stir fried over
high heat for about 5-6 minutes,  a bit longer than more tender
greens.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Greens with Oyster Sauce
 Categories: Vegetables, Sauces
      Yield: 6 servings
 
    1/2 lb Collard greens
      3 tb Vegetable oil
      1 tb Garlic, chopped
           SEASONINGS:
      1 tb Soy sauce
      1 tb Bean paste
      2 tb Vegetarian oyster sauce
      1 tb Cornstarch dissolved in
    1/4 c  Water
           GARNISH:
      1 tb Cilantro leaves, chopped
 
  Wash the vegetables.  Cut leafy greens into 2" lengths. Heat the wok
  in oil over high heat & add the garlic. Stir-fry until it is light
  brown, then add the greens & seasonings.  Stir-fry for 3 to 5 minutes
  more. Transfer to a serving dish, sprinkle with the cilantro & serve
  hot.

  VARIATION: In place of the collards, use mustard greens, bok choy
  or broccoli (which need less cooking)
 
MMMMM

Cheers

Jim


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