Greens of all kinds are cooked in about the same way that spinach is, but they all require boiling water enough to cover them, and most of them require a much longer time to boil.
A small piece of salt pork or smoked bacon, or a shank of ham, is often boiled in the water for two or more hours before the greens are put in to cook. This meat is served with the greens, which require no seasoning except salt.
Hashed Cabbage.
1 small head of cabbage.
1 tablespoonful of salt.
2 tablespoonfuls of butter.
Take all the green and broken leaves from a small head of cabbage. Then divide the cabbage into eight parts, cutting from the top down to the stalk. Wash it and let it stand in cold water for an hour or more. Put it in a large kettle of boiling water and boil rapidly for forty-five minutes. The kettle must not be covered. When the cabbage is done, drain, and put in a chopping bowl. Mince rather fine and season with the salt and butter. If the cabbage be fresh from the garden, half an hour’s cooking will be sufficient.
Creamed Cabbage.
1 quart of raw white cabbage, sliced.
1 tablespoonful of butter.