Conference turris::cooks

    Well, I don't know if this will help, but my mother makes some pretty
    good spinach (she uses the Italian spinach; I think it's called
    rabe).  I believe that you could cook other greens the same way.
    
    Wash the greens and drain.  Put them (still with some water on them)
    in a pan with some oil and garlic cloves.  Add salt to taste.  Cover
    and cook on medium heat.  I think it's sort of like steaming them
    with the water that's left on the leaves, and you get the flavor
    of the garlic. 
    
    

    I call it "rappi", but sometimes you see "rape" (unfortuneate name!)
    or "Chinese broccoli"... I like it, and it isn't very bitter.  I'm
    afraid most greens are pretty bitter.  They get more so if you cook
    them at too high a temperature.  I think that olive oil tends to
    prevent some of the bitter flavor.  Bacon might serve to do the
    same thing; I don't cook greens very often because my husband won't
    eat most of them (he won't anything that is bitter or smokey tasting).

    
    There's a terrific cookbook on the bookstore shelves written by
    [somebody] Greene called "Greene on Greens".
    
    Mike

    Many ways of eating greens without tasting them but still getting
    the nutrients...
    
    Chop and add to salads
    Chop and add to meatloaf, or cook first and add to meatloaf 
    Make a vegetable soup with greens
    Make a cream of spinach, cream of rapi, cream of whatever and add
    them.
    Put them in biscuits.
    Put them in quiche...    BUT MY FAVORITE WAY IS THIS:
    
                             Italian Spinach
                             
    Cook in water or steam spinach (or use frozen).  In skillet, melt
    butter.  Add DRIED spinach (Squeeze them.) and saute them a little.
    Add a good handful of GOOD parmesean cheese (freshly grated imported)
    and a good pinch of salt and a little pinch of pepper.
    
    I guarantee this is a good recipe.
    
    
    

    I think of spinach as a special case of "greens" because it is really
    good, and not at all bitter, eaten raw.  I think it is sort of a
    shame to cook it, in fact...

    My family has eaten all sorts of greens since I can remember. The
    important thing is to rinse/soak them several times before cooking.
    Use salt pork instead of bacon, and serve with butter and vinegar.
    Even my children never refused them as youngsters.

    I grew up in virginia. My favorite green as a child was Kale. I
    think it is called curly Kale up here. 
    
    My grandmother would cook it with salt and a ham hock. The kale
    collapes quite alot so fill the pot as full as you can. This doesn't
    need alot of water, but it should not cook dry. The kale is done
    when it's very limp and dark green, about an hour or so on medium-low heat.
    
    I like it hot, but best of all is the leftovers. I eat them cold
    with cider vinegar and raw onions, yum! also wine vinegar and garlic.
    
    I don't consider kale bitter at all...
    
    -vicki
    
    

    Kale is not bitter at all.  When it's young you can shred a few
    leaves in your favorite tossed salad for some interesting dark
    blue-green color.  It cooks up nicely - just boiled up.  I like
    to dress cooked greens with Italian salad dressing.  Just a little,
    tossed in, makes a big difference.  (I use the kind you buy and
    mix up - Good Seasonings, I think).
    
    Anyhow, here's another plug for the Victory Garden cookbook.  They
    have a chapter on Greens with all sorts of ideas.  Maybe I'll get
    it out and type some in.  Better you should buy this book - I've
    used it more this summer than any except for Joy of Cooking.
    
    --Louise

    We've always found the easiest way to be the best way! We grow swiss
    chard and beets(for the beets and the gre in our garden. Then,
    just wash and put in a small amount of water in a large pan. With
    just a small amount of water, you'll be steaming rather than boiling.
    
    Some people prefer vinegar, salt and pepper. We enjoy margarine,
    salt and pepper.
    

    I'M A GREENS FANATIC!  MY FAVORITE ARE COLLARDS.
    
    THIS IS WHAT I DO:
    
    	FIRST, I DON'T USE SALT PORK, INSTEAD I USE SMOKED BEEF OR PORK
    	NECK BONES.  I BOIL THEM (I GUESS ABOUT 1/2 POUND) OVER MEDIUM
        HEAT WITH THE WATER JUST COVERING THEM.  I BOIL THEM FOR ABOUT
        1/2 HOUR.  I THEN ADD ABOUT TWO TBLS OF SEASONING SALT, I SMALL
    	DICED ONION, TWO CLOVES OF GARLIC, AND ABOUT SEVEN SPLASHES
    	OF SOY SAUCE (TO AVOID OVER SALTING YOU MAY WANT TO TASTE THE
        BROTH WHILE ADDING SALT AND SOY SAUCE).
    
    	WASH YOUR GREENS THOROUGHLY.  ALSO TEAR THE LEAF FROM THE VIEN
    	THAT RUNS UP THE LEAF; THIS IS WHAT CAUSES THE GREENS TO BE
    	BITTER (ALONG WITH OUT OF SEASON OR WILTED GREENS), IT TAKES
    	TIME, BUT WELL WORTH IT.                       
    
    	PLACE THE GREENS IN THE POT, CRAMMING IF NECESSARY, (THE WATER
    	SHOULD HAVE BOILED DOWN TO ABOUT 4 CUPS)
    
    	LET YOUR GREENS SIMMER UNTIL TENDER, ABOUT 45MIN (STIRRING 
    	OCCASIONALLY).  TAKE THE CORN BREAD OUT OF THE OVEN THAT YOU 
        HAVE BEEN PREPARING (OF COURSE),  SPREAD BUTTER OVER THE CORN 
        BREAD, AND CHOW DOWN!
    
        I KNOW THIS IS GOING TO SOUND STRANGE BUT I PUT KATSUP ON MY GREENS. 
        UUUUUUUUUUUUUUMMMMMMMMMMMMMMM GOOD!
                                           

    Katsup sounds strange to me, but I put vinegar or a vinagrette/italian
    dressing on mine, so who am I to talk!
    
    --L

	
    				(Southern Greens)
    
    (Cleaning and Cutting)      
      
    Began by removing the leaf of the greens from the stems.  I put
    each leaf on top until I have a small pile, and than I roll the greens
    into a shape resembling a log and slice them.  I wash the greens
    about four times in salt water, changing the water each time (this
    removes the sand and insects).
    
    (Cooking the Greens)
    
    Began by slicing salt pork into thin strips (5 or 6 pieces) saute
    the salt pork in a half cup of oil or shortening in a deep pot. When 
    the saltpork is crispy brown (you can either remove for garnishing 
    later or leave in the pot to be cook with the greens).  While the
    oil is very hot add the greens (do not drain, be careful because
    you are adding water to hot oil) stirring as you add the greens,
    when all of the greens are in the pot add;
    
    1/2 teaspoon of sugar (stir)
    
    Season meat (ham hock, smoked/or fresh neck bones, pig tail,) You
    can add one or two pieces of any of the above list)
    
    Water (I cook my greens slow all day) depending on how long
    you want to cook the greens.
    
    The secret is in the end, I cook my greens until there is hardly
    in water left, so in the end I kind of saute the greens stirring
    constantly.  This eliminates waterlogged greens, allows the seasoning
    to soak thru, and prevents them from being tough.
    
    I have never added salt because the salt pork and season meats usually
    are salty enough, but if you want salt add it only in the last 10
    minutes of cooking.
    
    
    I used this recipe for kale, cabbage, spinach, and greens of any
    kind.  Some greens cook quicker than others so I adjust my cooking
    time.

    This recipe works equally well when I cook frozen spinach, or fresh
    greens that I've frozen, there is no need to thaw first.

    Any recipes for beans and greens