Southern Steamed Greens
|Green leafy vegetable||2 Cup (32 tbs), chopped (cabbage, kale, endive, spinach, mustard greens, chard, collard greens, tops of radishes or turnips or beets, or wild greens)|
|Water/Unrefined oil (peanut or corn oil)||2 Tablespoon|
|Milk||1 Teaspoon (a little)|
|Lemon juice/Lime juice /cider vinegar /yogurt or sour cream /salad dressings /nuts or seeds /grated cheese.||1 Teaspoon|
Heat a large, heavy skillet.
Add 1 or 2 tablespoons water or unrefined oil.
Peanut or corn oil are best, the South being the homeland of peanuts and rich corn.
Drop in chilled, chopped greens.
Cover with a tight-fitting lid.
Reduce the heat as low as possible.
Cook 2 to 10 minutes, depending on the toughness of the greens, until barely tender.
Strong-tasting greens lose their strong taste when cooked in a little milk.
When cooking bitter vegetables such as mustard or dandelion greens, salt should be added at the end of cooking; otherwise, the greens retain their bitterness.
Top with lemon or lime juice, cider vinegar, yogurt or sour cream, salad dressings, nuts or seeds, or grated cheese.