Not long ago, Culinate gave a brief but crucial account of which vegetables should be cooked for just a few minutes and which should be given heat for a longer period of time.  For instance, collards are best when sautéed on a high for just a flash while when making sauces, (let’s say tomato-based sauces for spaghetti and the like,) it is almost always a good idea to let them simmer and stew.  Want to practice?  Hit your local farmer’s market, get some good ingredients, and make cooking your night.  If you’re in Central Virginia, try Nelke Farm for those collards.  Then, stop by the Planet Earth Diversified  stand for the tomatoes (grown in greenhouses) or Best of What’s Around later in the summer, when they’re in season.

-Serena