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Laura's Greens

  • (Collard) Greens - enough for 4 large servings - stems and center rib removed - coarsely chopped
  • 1 med. onion - chopped
  • 2 jalepeno peppers - chopped, with seeds
  • 3-4 garlic cloves - minced
  • 2 tbl lemon juice
  • fresh thyme - leaves from a couple of sprigs or to taste
  • salt & pepper to taste

Cook the greens in boiling salted water for about 20 - 30 minutes (barely tender).  Meanwhile, saute the onion, pepper, and garlic in olive oil (or, for a different flavor, a little bacon grease) for 5 minutes or so, then add thyme.  Add cooked, well-drained greens and lemon juice to the onion mix and cook over med-low heat for 10 minutes, stirring often.  Then just adjust the seasoning (I'm heavy on the thyme and easy on the jalepeno).  You could substitute hotter or more peppers, or add chopped bacon.

 

Julie's Kale

  • 5 cloves of garlic, minced
  • 1 large onion, diced
  • A bunch of kale at least as thick around as the number of stems you can clasp in your hand, chopped - use the stems, too
  • 2 tablespoons olive oil
  • juice from 1 lemon
  • red pepper flakes, to taste
  • salt, to taste
In a heavy skillet on medium heat, add olive oil, garlic and red pepper flakes, and stir. After just a minute or so, add onions and cook until they are transparent, without burning the garlic. Add chopped kale. Salt lightly. Turn down the heat a little and cover. Stir occasionally as greens cook down. (If it's taking a long time, you can throw in a 1/4 c. water so the kale steams a little.) The kale will go from bright green to a duller green. Cook it to the tenderness you prefer. Pour the lemon juice over the kale and cook for a couple of more minutes. Salt to taste. Yummy!

 

Doug's yuca rica

wash it
peel it
slice it
boil it
rinse it
fry it
salt it
outrageous!


Larry Schwandes' Green Papaya Salad

  • 1/2 cup brown sugar
  • 1/4 water
  • 2 teaspoons of soy sauce (light in color) 1/4 cup crushed roasted peanuts
  • 1 cup to 2 cups shredded green papaya
Dissolve the brown sugar and water on the stove with heat. Add the soy sauce. Crush the roasted peanuts. Remove the skin of the papaya and then shred the papaya using a potato peeler. Put the shredded papaya in a bowl and pour the sauce over it. Add peanuts.
(One could maybe use carrots in place of papaya.)
(Light colored soy sauce is found at the Chinese grocery store.)
(Dark colored soy sauce may work too.)