[Ag-eq] Greens

[Jewel]

I fail to see how anyone can, possibly, avoid boiling greens to death when they are in a pressure 
cooker for 10/15 minutes.

         Jewel

--------------------------------------------------
From: "Michelle Clark via Ag-eq" <ag-eq at nfbnet.org>
Sent: Tuesday, April 21, 2015 1:11 AM
To: "'Tracy Carcione'" <carcione at access.net>; "'Agricultural and Equestrean Division List'" 
<ag-eq at nfbnet.org>
Subject: Re: [Ag-eq] Greens

Please watch what you say about southern cooking. I  am from the south and
do not boil greens to death. Rather,  I  prefer them a  little  on the
crunchey or towards raw side. I  love to mix greens. That includes mustard,
turnip, kale, collards, and rape.

I  usually cook them in a   pressure cooker with smoked turkey necks and
seasonings. I  season and boil the turkey necks while I  clean the greens.
Once I  put all the greens in the pressure cooker, within about ten minutes,
the rocker will start. After about another five minutes, it can be turned
off. The cooker can be opened when the rocker stops. Usually another ten
minutes.

You have not had good greens until they have been cooked in a  pressure
cooker!

Michelle

-----Original Message-----
From: Ag-eq [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of Tracy Carcione
via Ag-eq
Sent: Monday, April 20, 2015 8:53 AM
To: 'Agricultural and Equestrean Division List'
Subject: [Ag-eq] Greens

I've been growing mustard for several years now.  It's very easy; in fact,
it often sows itself.  It adds an amazing, sweet, mustardy zing to salad
greens.

I tried cooking some of the greens when they got big, but they didn't have
any of the zing of the fresh leaves.  I know Southerners cook mustard and
turnip greens.  Is there some trick to it, or maybe they don't care if the
result is a bit bland?  I also hear Southerners tend to boil greens to
death. Can mustard greens be cooked and still have good flavor?

Tracy



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