Prep = Spread leaves gently to wash, cut spikey tips off with kitchen scissors (or knife, I think scissors are easier). Boil or steam to serve with clarified butter seasoned as desired (plain, herb, lemon).
Or prep as above, then cut in quarters, remove choke. Saute in ghee or olive oil. Or roast. Serve as a side or use in recipe in place of canned/frozen. A favorite is
https://www.thekitchn.com/recipe-chi...ne-sauce-98743.