[Homestead] A greens cooking question
jeanne13 at earthlink.net
Wed Jan 21 18:47:16 EST 2009
One thing that no one mentioned is how to cut the greens before you steam or sauté them. I lay the leaves out flat and pile them on top of one another, then if they are big enough I roll them into a sausage and then cut across the roll in thin slices. those thin slices cook like a charm in just a few minutes. To me greens of all kinds are good with a few dashes of any kind of salad dressing, or a spoon or two of pesto. Since greens are a mainstay of my diet I am always looking for "stuff" to add to them! Adding toasted walnuts, chopped hard boiled eggs, they are great with a few bits of crumbled bacon too. How about some sautéed or not, onions or garlic?
Variety is the spice of life!!!
North East TN zone 6
----- Original Message -----
To: homestead at lists.ibiblio.org
Sent: Tuesday, January 20, 2009 8:29 AM
Subject: [Homestead] A greens cooking question
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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