All Fresh Greens

From a
1929
cook book
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Thoroughly wash and rinse the Greens.
Allow to drain just a little.
Place in a large cooking-vessel,
without any water.
There should be enough Water
clinging to the leaves to start the cooking.
The fire under all Greens,
and other Vegetables,
should be very low, to allow a slow simmering
rather than a heavy boiling.
When tender,
there should not be any juice to throw away.

.

A nice combination is
fresh Mustard Greens and Spinach.
A few Beet-tops with Mustard Greens
also make a nice combination.
Lamb's Quarters also make good Greens.
The fresh young Dandelion greens
in the early spring make a splendid Green.
Some prefer them dressed with
a little Lemon and Salt.
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