Even tough collards, if fresh, can be chopped thin and pan-fried in a few minutes, as opposed to the traditional southern methods of boiling the hell out of these.
只要是新鲜的，即使是粗糙的羽衣甘蓝也可以切碎放在锅里煎几分钟，不要过份烧煮。
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Instead, I opt for pan-fried cod and scrunchions (Fried bits of pork rind), a Newfoundland staple.