"Yummy and very easy to make-- using the stems is a great idea and gives the dish more texture and flavor than using leaves alone. I used 1T butter and 1 T olive oil for the first saute. Sprinkled with an orange champagne vinegar that I had on hand -- it was DELICIOUS! I liked the bit of sweet in the vinegar -- apple cider or balsamic vinegar wo""

"Absolutely fantastic! Restaurant quality meal and very simple to make. I served with simmered black beans (can of beans, diced tomatoes and onions, cumin, garlic, and a bit of fresh oregano) and it was a complete meal! You could easily serve this in tacos, too."