"I only made a fourth of this recipe because I was cooking for two and didn't really want leftovers. I only cooked each half of the greens for ten minutes and found them to be more than tender enough--especially after soaking them in the ice water. This may be because of how small the amount of collards was. For this, I think I may have added a tad too much nutmeg which gave it kind of a funny aftertaste. Past that, I must agree with some of the other reviews that these greens could have been better and I honestly prefer the traditional way of making greens to this one. Fun to try, though.

"I only made about a fourth of this recipe and I left the beets and kohlrabi bulbs out. It had such a wonderful lipsmacking flavor! The vegetables really compliment each other and they taste great roasted. 45 minutes was a perfect amount of time. Everything was tender, but not mushy. YUM!

"I only made half of the recipe, but otherwise followed it exactly. It was really tasty! Don't underestimate the time it takes to cook the risotto!! I ended up using a little over 4 cups of chicken stock, even though I was only making half. It was at room temperature because I had just bought it, so maybe it would have helped the risotto cook faster if I had remembered to heat it up first. It also took a bit longer than 2 minutes per side to cook the scallops--maybe closer to 3 or 4 minutes per side. I don't actually eat mushrooms that regularly because I'm not the biggest fan, but this was fantastic--mushrooms and all.