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["Jeanne Driese" <jeanne13 AT earthlink.net>]

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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