|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.
Serving size Complete recipe
Calories 16Calories from Fat 1
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Sodium 529 mg22.04%
Total Carbohydrates 3 g1%
Dietary Fiber 1 g4%
Sugars 1 g
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet