Hi Seriouseaters. That's my first post!
I live in Brazil and I have never seen Kale anywhere around here. Collard greens, on the other hand, are quite abundant - and I love then. I don't know if it tastes like collard you guys have in the US (ours is quite bitter and delicious). I was wondering if it's possible to use the same strategy of wilting kale with olive oil and salt on collard. link text
Will it work? And most important: will it taste good and stay crisp like kale is supposed to do?