Guest guest Posted February 14, 2002 Report Share Posted February 14, 2002 turnip and mustard greens ----------------- The PICKING: Greens should be at least 3 inches in height to be picked. Do not pick the bottom leaves, as these tend to be bitter and extremely dirty. Some people pull the whole green up and twist off the roots, others pinch off just the green leaves. For a family of four, a large brown paper sack full of greens should be picked. The PREPARATION: Fill the sink with tap water and 1/4 cup of salt. Put half the greens in this water and submerse up and down to get off all the sand and bugs. Do this with one handful of greens at a time. Transfer to the other sink. Wash the other sink out well to clean, then refill with water and 1/4 cup salt and repeat the cleaning process. Do this a third time! If greens are really dirty, a fourth and fifth washing may be necessary. The COOKING: Put about 2 cups of water in a 6 quart pot. Add salt, to taste. I like to chop my greens up before beginning the cooking process, some prefer to just break them apart. Pack the greens down into the pot. Cover and cook 2 hours, stirring often. Add garnishes of your choice the last 30 minutes of cooking time. Garnishes - pepper sauce and onion. SERVE HOT WITH ADDITIONAL HOT PEPPER SAUCE AND CORNBREAD! Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.