Greens

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Greens
For steaming
To serve with
Instructions (8)
  1. Pick the greens well over, trim them neatly, tie them up in even bundles.
  2. Boil them sharply in plenty of fast boiling water, uncovered till cooked.
  3. Turn them on to a sieve, throw a double cloth over them, and leave them in a warm corner by the fire till thoroughly drained.
  4. Lift them out, take off the string, arrange them neatly in a hot vegetable dish, and serve with white sauce or any salad dressing handed separately.
Steaming method
  1. Wash, pick over, and tie up the greens as before.
  2. Lay them in the steamer, adding a good bunch of herbs to the salted water.
  3. Let them cook sharply till done.
Serving suggestion
  1. Greens are also excellent if cooked in any way advised for spinach, especially au gratin.
Original Text · last edited 4 days ago
Greens.—This name is applied to a very mixed collection of vegetables: broccoli sprouts, green kale, turnip and beetroot tops, dandelion, etc., all coming under this heading. The method is much the same in every case. Pick them well over, trim them neatly, tie them up in even bundles, and boil them sharply in plenty of fast boiling water (this obviates the bitter taste often noticed in them), uncovered till cooked; then turn them on to a sieve, throw a double cloth over them, and leave them in a warm corner by the fire till thoroughly drained. Now lift them out, take off the string, arrange them neatly in a hot vegetable dish, and serve with white sauce or any salad dressing handed separately. If cooked carefully in this way they make a very nice dish, but, strictly speaking, are better if steamed; for this, after washing, picking over, and tying up as before, lay them in the steamer, adding a good bunch of herbs to the salted water, and let them cook sharply till done. The time of cooking depends somewhat on the age and the kind of greens, but fifteen to twenty minutes is a fair average. Greens are also excellent if cooked in any way advised for spinach, especially au gratin.
Notes
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