So where I live in Northeastern Ohio has a whole lot of Italians and a whole lot of Italian restaurants. Our favorites are a good fried greens appetizer. A whole lot of garlic, a little spicy kick, nothing "crunchy" like icky stems or undercooked leaves and not a whole lot of liquid. In fact, just about none. A good dash of romano and a schmear of marinara on some buttered italian bread and we hit love.
I want to make them at home...any clue where to begin?????