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Good Greens/Beans'n Greens Recipe

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This recipe for Good Greens/Beans'n Greens, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Bilan Albuquerque, New Mexico
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Wash in large pan or colander, spinach, parsley, or any greens from the garden or store, or back yard*, like radish, beet, or turnip tops. Saute garlic in oil, add parsley, stir till wilted, 30 seconds maybe. Add spinach, stir another 30 seconds (or longer if large bunch, use large heavy pan). Add pepper and salt and it should be ready. Taste test for tenderness, and if it leaves your teeth feeling fuzzy, you probably cooked it too long, or cold water on leaves too long disolved out the oxalic acid in spinach. *Only if you know wild plants! See POKE in "Game Preserves....section"

Directions:
Directions:
Note: I bought parsley for garnish or seasoning and threw away a lot before I learned to use the rest of the bunch with spinach. Another lesson from Adelle Davis author of Lets Cook It Right, (old book). Also, when cooking strong flavored greens, like turnip, mustard, use protein (milk, broth, ham, or gravy, beans, or cheese sauce). It neutralizes acids in the greens. These greens require longer cooking than spinach.

Personal Notes:
Personal Notes:
Combining beans and greens is an easy way to use both; to make soup, casseroles, burritos, salads, and to get "good for you" food that taste good. Experiment. Easiest is to add greens and other seasonings and left overs to a pot of beans.

 

 

 

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