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  • From: "Sage Austin | Eureka! Design" <eureka AT hctc.net>
  • To: bobford79 AT yahoo.com, homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] A greens cooking question
  • Date: Wed, 21 Jan 2009 10:18:15 -0600

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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