Text 7004, 57 rader
Skriven 2008-05-13 23:46:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Greens
==================
 -=> On 05-13-08  18:00,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: Greens <=-

 ->   never got used to that.  Gail now cooks them occasionally by steaming.
 ->   We have a little gadget that is used for steaming in a sauce pan.  She
 ->   will chifferole the greens and put them in that, steaming them until
 ->   they are tender.  Serve with a little bit of butter.  We tend only to
 ->   have them with hot spicy Cajun food -- they offset the heat.
 -> 
 HN> I like em most ways they can  be prepared, Anne is not nearly as
 HN> fond of them as I am. Another good way to prepare them is cook 
 HN> them in bacon and onion, and add some stock after they have gotten
 HN> wilted, I usually use homeade ham stock or chicken if I have 
 HN> no homeade around. But I LIKE greens!
 HN> Next time I make em I'm gonna try Gail's method!

Or here is another way.  Gail did this with some spinach the other
night.  I have my doubts that it would work with collard greens though.
They take a lot more cooking than spinach.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spinach, Kathy Pitts' Way+
 Categories: Vegan, Vegetables
      Yield: 2 Servings
 
      1 lb Spinach, washed, stems
           -removed (still wet)
      1    Clove garlic, minced
      2 tb Olive oil
           Salt to taste
           Pepper to taste
 
  Tear the larger leaves in two. Wash well to get rid of any grit.(There
  should still be quite a lot of water clinging to the leaves.
  
  Heat the olive oil in a large frying pan (that has a lid.) When the
  oil is hot, toss in a clove or two of the minced garlic, and then the
  spinach. cover, and occasionally pick up the pan and shake it (as if
  with popcorn.) Do this for 3-4 minutes and the spinach will be
  wilted, tender and well seasoned (you can add some salt and pepper if
  you wish.) Serve immediately.
  
  typed up by Mary Riemerman with recipe from Kathy Pitts.
  From: Michael Loo                     Date: 04-24-08
  Cooking
 
MMMMM
 



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