[Homestead] A greens cooking question
Sage Austin | Eureka! Design
eureka at hctc.net
Wed Jan 21 11:18:15 EST 2009
Bob, I cook all greens one of two ways, either steaming about 10 minutes
(eat them plain or with hot pepper vinegar) or "wilting" them in a saute
pan with a little olive oil and garlic. For kales I sometimes make a nut
sauce with cashews or sunflower seeds I heat in a skillet and then
blenderize them with garlic, lemon juice or balsamic vinegar. If you
want the Southern flavor you can add a few drops of liquid smoke to the
greens during the wilting.
I don't cook with butter. I love the stuff so much I prefer it in chunks
on my morning toast.
--Sage
bobf wrote:
> I believe it was Sage, a couple of months back, who wrote of cooking freshly picked collard greens (or mustards., I don't remeber) in a frying pan, just sauteeing them with butter. I think I will pick and cook some greens today, but the only way I cook them is the Southern Way in water with pieces of fatty pork . Hoe exactly can you make the greens tender and edible just using butter?
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