An excellent source of vitamins and minerals if cooked sithout
water except what clings to the leaves. Do not overcook.
Allow 1/2 lb of greens per person. Leaves of
mustard, kale, dandelion, beet plants, escarole,
chard, chicory, turnip tops may be used.
Cut off roots and any tough stems.
Wash in 7 waters, the first 2 rather warm
to remove sand and dirt more easily.
Sprinkle with salt and place in a kettle without additional water.
Cover. Steam until tender - about 15-30 minutes, depending
on the type of greens, but do not overcook.
A piece of bacon or salt pork may be cooked with them.
Turn in kettle occasionally. Drain, if necessary.
Add butter, fortified margerine, or bacon drippings.
Season. Chop fine if desired.
Use vinegar, lemon juice, or mayonnaise for extra seasoning.
Garnish with sliced hard cooked eggs.