First make sure you rip all the stems out and are eating only the leaves. Then I saute it in a light coat of olive oil and with garlic and onions, or steam it. I think the real trick is to not overcook it. Don’t let it cook for more than 5 minutes. You don’t want it to get squishy and boiled down like you do with spinach, it’s not the same thing as spinach. It should still hold its shape somewhat after cooking.
First make sure you rip all the stems out and are eating only the leaves. Then I saute it in a light coat of olive oil and with garlic and onions, or steam it. I think the real trick is to not overcook it. Don’t let it cook for more than 5 minutes. You don’t want it to get squishy and boiled down like you do with spinach, it’s not the same thing as spinach. It should still hold its shape somewhat after cooking.