Collard greens make great wraps, stuffed with any thing from a fruit chutney to lentils and beans to bacon and beef.
This post is a result of a comment I just posted on the website: http://www.thekitchn.com. Here’s the direct link to the comment page: http://www.thekitchn.com/why-are-my-vegetables-turning-browningredient-questions-167906 I answered this question: “Q: I read your post on vegetables turning brown if blanched with the cover on. But why would my vegetables turn brown even when I leave the pot uncovered? […]
Green beans have a hard time absorbing flavors b/c of its tight-waxy skin, so, the trick to picking up a flavor is to blanch them or soak them in a salt bath in order to get the tight cellulose walls to open up. This will allow flavors to be absorbed.