Leaf Vegetables

Leafy vegetables usually end up in the salad bowl, although all may be cooked, even lettuce. Methods of cooking leafy vegetables are both simple and involved. Spinach, when properly boiled, can be more succulent than early June peas. Lettuce, when stuffed and braised, becomes something quite different from its normal crisp self. Parsley, when fried, is unusually good and becomes a conversation piece at the table.