Tuesday, January 15, 2008

Greens, Collards, Spinach and Other Greens..1907 Pure Foods Cookbook

**** Source: 1907 Pure Foods Cook Book

Pick over, trim, wash in five waters, drain, put into kettle with water that drips from them; cook slowly at first till juice is drawn out, then quickly till tender; drain and rinse if you dislike the strong flavor, chop, reheat, season with salt, pepper and butter; add cream if you like, or serve with lemon or vinegar. If for a course, serve with hard boiled eggs; or serve cold as a salad.


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