Text 7225, 67 rader
Skriven 2008-05-16 15:18:06 av Janis Kracht (1:261/38)
   Kommentar till text 7004 av Dale Shipp (1:261/1466.0)
Ärende: RE: Greens
==================
Hi Dale!

> -=> 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.
> ->
>> I like em most ways they can  be prepared, Anne is not nearly as
>> fond of them as I am. Another good way to prepare them is cook
>> them in bacon and onion, and add some stock after they have gotten
>> wilted, I usually use homeade ham stock or chicken if I have
>> no homeade around. But I LIKE greens!
>> 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.

Right, that's what I thought as well..

> 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


It will work with just about any greens you use it with, though collard greens
need more tenderizing I think than this quick cooking will give them IIRC, as
you mention.  It's been a while since I've made them.. But with Spinach it
works great and tastes fantastic. We call this Sicilian Spinach and that,
interestingly enough is what the Joy of Cooking calls it as well (not sure
which came first to be honest.. since my mom had been using the Joy of Cooking
from way way back (g)). I probably use a tad more garlic as well.

Take care,
Janis

--- BBBS/LiI v4.01 Flag
 * Origin: Prism bbs (1:261/38)