There are loads of recipts on the net Pam. I don't pull the entire
plant--just a few lower leaves from each plant is fine--let it keep
producing more. Have a good look at the leaves. They are thick but very
tender and have fewer veins than cabbage. Chew a raw leaf - you'll like
it. Unlike Gary, us ''swamp-rats'' don't cook them very long---get
water and add-ins up to a boil and drop them in--back to boil and drop
down to a simmer for about 10 - 15 minutes.