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Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo
From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Mustard Greens
Message-ID: <2266@rochester.UUCP>
Date: Wed, 17-Oct-84 10:04:22 EDT
Article-I.D.: rocheste.2266
Posted: Wed Oct 17 10:04:22 1984
Date-Received: Thu, 18-Oct-84 19:04:45 EDT
References: <290@isrnix.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 16

Lucky you!  The down home way to prepare them is to wash carefully about
5 times (they, like spinache, can hide an incredible amount of grit) by 
soaking, then swishing in the water, then shaking out above the water and
checking for dirt in the water.  Repeat until there has been no grit twice.
Now, hand-sized clump at a time, slice (1/2 inches wide is fine).  Cook
some bacon in a deep dish to render the fat.  
Remove the bacon and saute a sliced onion until it is 
just beginning  to turn brown.  Add the sliced greens and stir over medium
heat until they wilt, then add the reserved bacon and cover the dish.  
How long you allow them to cook
is a matter of taste.  Traditionally, they are cooked to death (in excess of
an hour).  I prefer them cooked for about 10-15 minutes after wilting.  It
is not usually necessary to add water, but do not allow them to dry out.
There should be some "pot liquor" in the bottom when you're done, which is
usually fought over.  A little pepper and vinegar are typical seasonings.
Nemo (pass the cornbread and the field peas, please)]