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Buttered Greens (VRP 004)

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Buttered Greens Recipe

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Buttered Greens

Buttered Greens


  • ½ lb. green per person (mustard, kale, dandelion, beet plants, ____, spinach, chard, chicory, turnip tops).


  1. Look over; remove all ____ & bruised leaves.
  2. Cut off ____ & any tough stems.
  3. Select fresh tender ____ leaves with bright color, wash in [sever waters] - ____ = rather warm to remove sand & dirt.
  4. Remove from hot water, sprinkle with salt & place in kettle without water other than ____ leaves.
  5. Cover, steam or cook until tender - about 10-30 minutes, depending on type of greens, but be carefuly not to overcook.
  6. __ not cook spinach more than 10 minutes.

Buttered Greens

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