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Volume II
June 25, 2005

Keeping Greens Green

I am from the South and learned to cook at a very early age.  My grandmother taught me how to cook greens (collards, mustard, or a mix thereof) and to keep them green.  We all know how long our Southern mothers and grandmothers cooked these greens.  It seems the secret is to add a bit of baking soda to them while they are boiling - not much- perhaps a quarter teaspoon, depending on how much water is involved. Actually, I just put some on the tip of a butter knife and drop it in. Works like a charm. Beware - if you add too much baking soda, the greens will become slimy and not good on the palate.

--Karen Deans

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