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COOKING GREENS (Kale, Turnip, Mustard, Collard and Watercress) Cut off the big stems. Make a strong, warm salt water solution in sink and soak the greens. This will take all the dirt and sand to the bottom. Drain this water off and rinse in clear water until no dirt or sand is seen. Drain. If you are cooking with meat; ham hocks or ham skin, have the meat boiling while cleaning the greens. Put greens in to cook with the meat. Add 1 pod red pepper, a small whole onion, peeled and salt to taste. Cook until greens are tender, about 1 1/2 hours for most greens. When done, add a pinch of sugar. (Some people prefer to add 1 teaspoon sugar per pound of greens to the pot at the beginning of the cooking time to help the greens maintain their color.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |