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  • From: "Jeanne Driese" <jeanne13 AT earthlink.net>
  • To: <bobford79 AT yahoo.com>, <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] A greens cooking question
  • Date: Wed, 21 Jan 2009 18:47:16 -0500

Bob,
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!!!
Jeanne
tnhillwoman
North East TN zone 6
----- Original Message -----
From: bobf
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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