Combine two or more kinds of greens, such as beet and turnip tops,
field cress and spinach, corn salad and mustard greens, to give a
blend of mild and pungent flavors. Wash the greens through several
waters, and cook quickly in an uncovered kettle in a small quantity
of lightly salted boiling water. As soon as the greens are tender,
drain, and chop. Season with bacon fat and sprinkle over the top a
little crisp cooked bacon broken into small pieces. Or cook a little
chopped onion in butter until both butter and onion brown slightly,
mix with the chopped greens, and add salt and pepper to taste.
Typed & MC formatted by Barb at Possum Kingdom on 8/18/98
