Collard Greens
--------------
3 Tbsp. extra virgin olive oil
1 cup diced tomato
1 large onion, diced
2-3 cloves garlic, diced
2 lbs collard greens (about 8-10 large leaves), remove tough stems
1-2 Tbsp. fresh herbs  (I used thyme)
Fresh ground pepper to taste
1/4 cup raw sunflower seeds (optional)

In a large, non-stick skillet, add oil and tomatoes on low heat. Add onions
and garlic, cook till onions just begin to turn clear. Add greens, cover
and stem for 10 minutes. Add salt, pepper and herbs and cover for 15
minutes to continue to stem or until the greens are wilted but not soggy.
Add sunflower seeds, heating some more. Serve hot.
From: Sandi Meyerhoff 


Collards, Basic Approach
------------------------
First of all, never pick collards that have any yellow spots; once they get
the spots, the leaves are really tough and never cook up tender. 

Chop up 1/2 pound of bacon ends or salt pork and saute. Cut out the
stems from the collards, chop the leaves up medium coarse, and boil
for about an hour with a chopped onion and a half cup or so of apple
cider or juice and a Tb of chopped dried red peppers and the pork. And,
of course, some kosher salt and pepper to taste. Drain and serve.
Reserved liquid is called "pot likker" and theoretically yummy, but it
doesn't appeal much to me, except it makes a good stock.
(er, this is for about three bunches of collards)
Adapted from: Jeff Frane  via RFC


Robert's Greens
---------------
1 onion, chopped
many cloves of garlic, chopped
1 carrot, chopped fine
1 1/2 long andouille sausage, sliced or chopped
1 large can chicken broth
1 cup canned tomato chunks
2 bunches kale, spines removed, coarsely chopped
olive oil
pepper
hot peppers, fresh (chopped) or dried flakes

Sauté first three ingredients in olive oil until onion is transparent. 
Add andouille and cook for a few minutes. Add the broth and tomato and
bring to a boil. Add kale and peppers. Turn heat to very low and
simmer until done. Will be fairly soupy.
From: husband of Gail de Prosse (via rec.food.cooking)


Gomen
-----
1 lb. Collard greens
1 cup red onions
4 Medium green (hot) peppers (fresh) sliced in strip
2 cups water
1/2 tsp. garlic (peeled and chopped)
16 oz. oil
salt to taste

Wash collard greens, boil in medium pan until soft. Remove from heat, drain
and cut into small pieces. Set aside. Wash peppers, remove seeds, slice
lengthwise and set aside.

In a pan, cook onions over a low heat until brown adding a little water to
prevent sticking and burning. Add collard greens and cook until water
disappears. Add all the spices and stir gently. One at a time, add the
green pepper slices about 10 minutes before removing from the fire. Serve
hot or cold. Gomen is usually served with other foods. It may be served hot
or cold. This recipe serves 6. 
From: http://www.circus.org/etfood.htm


Country-Style Greens
--------------------
1 Tbsp lard or rendered bacon fat
1 medium onion, minced
2 cups water
pepper
2 bunches (or about 2 pounds) of fresh collard, turnip, or mustard greens
1/4 pound good quality bacon or ham, cut in 1/2 inch pieces, or 1/2 pound
ordinary sliced	bacon or ham

Trim away and discard the tough stems of the greens. To loosen grit, place
the leaves and the remaining tender stems (you should have about 2 quarts)
in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse
several times in lukewarm water to wash away any remaining sand. Melt lard
in a large heavy nonreactive pot with a lid. Do not use an aluminum pot, if
possible, use one with an enamel coating. Add onions and bacon. Fry
together over medium-high heat, stirring often, until onions wilt and
bacon starts to brown, about 5 minutes. Add greens and the water and bring
to a boil over high heat. Cover, lower heat to medium, and cook until
greens are tender, with just a little crunch, about 20 minutes. Uncover,
raise heat to high, and boil off some of the excess water, about 5 minutes.
Add pepper to taste, and serve hot, it should be slightly soupy. - Serves 6
Adapted from _Regional American Classics_, California Culinary Academy.


Dandelion Greens
----------------
Pick before the flowers bloom, wash in water, and rinse several times.
Put in boiling water with a piece of fatback. Boil one hour. Drain well,
and boil another 2 hours. Drain well when tender.
Adapted from Tom Kuhn, Native American archeologist


Dandelion Greens (Pioneer Recipe)
---------------------------------
2 lbs. fresh dandelion greens
2 cloves garlic
2 T. oil
pepper to taste

The small young leaves are the most tender. Larger, older leaves are
bitter. Clean and wash the leaves. Do not eat the stem or the flower. Cut
the leaves in half. Heat the oil and garlic in a saucepan. Add the leaves,
and pepper. Cook about 12 minutes or until tender. Add water if it gets too
dry. Serve hot.
From Mary Felberg, via Ella 


Green Nutty Cream- A Vitamix Recipe
-----------------------------------
1 cup Greens (arugula, spinach, salad mix, etc.) 
1 Carrot 
1 Sweet Pepper 
1/2 Tomato 
1/2 Avocado 
1/2 cup Pine nuts (soaked) 
1 Garlic 
Dill or parsley 
Juice of 1/2 grapefruit 

For all mixtures: blend the ingredients in Vitamix for few seconds 
From www.rawtimes.com


Sauteed Kale
------------
1 pound fresh kale trimmed and chopped, or 2 packages (10-3/4 oz. each)
frozen, chopped kale, thawed and drained.
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons pine nuts (pignoli), lightly toasted
2 tablespoons lemon juice

If using fresh kale, cook the kale in a large pot of boiling water until
tender, about 10 minutes, drain well. Coat a large skillet with oil. Saute
garlic over medium heat until just golden, about 3 minutes. Add kale to
skillet. Stir in the 1 tablespoon olive oil, saute until heated thru, about
5 minutes. Stir in pine nuts, remove skillet from heat. Sprinkle kale
mixture with lemon juice. Transfer to a shallow serving dish, Serve
immediately.
From: The American Cancer Institute.


Lamb's Quarters
---------------
Use the leafy greens alone in a salad or mix with stronger greens. For
potherb, use large quantity of greens because cooking greatly diminishes
bulk. Boil young leafy stems in a small quantity of water about 5 minutes
until tender. Good with a sauce of olive oil, diced onion, and crisp bacon,
chopped fine.  
From _Edible Wild Plants: A North American Filed Guide_ by Elias & Dykeman.


Lettuce and Bacon
-----------------
6 small heads of romaine lettuce
1/2 pound bacon, diced
1 large onion, minced
1 large tomato, peeled and seeded (optional)
fresh ground pepper
sprinkling of a favorite herb: basil, thyme or marjoram
chicken broth or water (if necessary to prevent scorching)

Trim the romaine heads, but leave them whole. Wash thru several changes of
cold water, shake dry, Plunge the lettuce into a large saucepan filled with
boiling water, and cook for about 2 minutes. Do not overcook, the lettuce
must remain firm. Drain and lay in a strainer to allow the lettuce to drip
excess moisture. Dry between paper towels. In a fry pan, cook bacon until
crisp. Pour off about 2/3 of the fat in the pan. Add the onion and the
tomato, and cook, stirring constantly, until onion is tender. Add the
lettuce, season with pepper, and sprinkle with your herbs. Cook covered
over low heat for about 10 minutes, check for dryness, if necessary, add a
little broth or water, 1-2 tbsp. at a time, to prevent scorching. The
cooked lettuce should be dry. Serve very hot, 4-6 servings.
From _Nika Hazelton's Way with Vegetables_


Todd's Guide to Eating Purslane
-------------------------------
Gibbons says the best way to harvest purslane is to pinch off the leafy
tips. This is because they grow back almost immediately (some say
overnight), so a few plants can furnish a lot of edible purslane. He also
give some recipes. It can be eaten raw, as a salad vegetable, or boiled.
He suggests adding a quart of purslane tips to bacon when it is about
finished cooking, mixing it in with the bacon fat and letting it cook for a
few more minutes. Then season to taste with your favorates spices.
From: Todd Moody
Adapted by Patti Vincent


Roman Spinach
-------------
3 pounds spinach, washed and trimmed
2-3 tbsp olive oil
1/2 cup pignoli (pine nuts)
1 garlic clove, mashed
2 tsp lemon juice or to taste
pepper

Cut any large spinach leaves into pieces. Heat the oil in a deep frying
pan. Cook the nuts, stirring constantly until they are golden. Add the
spinach, garlic, lemon juice, and pepper to taste. Cook covered, shaking
the pan to prevent sticking, for about 4 minutes, or until barley tender.
Serve very hot, 4 servings.
From _Nika Hazelton's Way with Vegetables_


Baked Soufflé
-------------
2 eggs
2 C cooked and chopped spinach

Mix together and bake at 350 for 1/2 hour
From: a child's cookbook from 1931


Turnip Greens
-------------
2 large bunches of fresh turnip greens
2 cups water
pepper to taste
1/4 pound fatback, bacon, or fatty ham scraps

This recipe also works for mustard greens, collard greens, or any mix of
the three greens. 
Wash and destem the turnip greens, rinsing thoroughly to remove all sand
and dirt. Place in a large pot with water and pepper and
fatback/bacon/fatty ham scraps. Bring to a boil (if you don't have a
steam-releasing lid, be sure to tilt lid on top of pot to let the steam
escape.), and simmer until greens are tender, adding water as necessary to
keep them from drying out. The longer they cook, the better they get.  
From _Jack's Skillet_ by Jack Butler


Wilted Greens with Lemon
------------------------
1 tsp. extra virgin olive oil
2 or 3 cloves of garlic, minced
grated zest of 1 lemon
juice of 1 lemon
1 bunch leafy greens (kale, collards, broccoli rapini), cleaned well and
sliced into bite-sized pieces

Heat oil in a skillet over medium heat. Add garlic and cook 1 minute. Add
greens and cook until they are tender and begin to wilt, about 5 minutes.
Stir in the lemon zest and cook 1-2 minutes. Remove from heat and toss
greens with lemon juice. Serve immediately, makes 4 servings.
Adapted from _Cooking the Whole Foods Way_ by Christina Pirello.