- 2 pounds greens.
- Salted water.
- 1 ounce butter.
Boil the greens (Scotch kale, broccoli tops, etc.) in the usual way. When quite tender, strain and press well, place on a board and chop very finely; dissolve the butter in a stewpan, place in the greens, add a little pepper and more salt if required, and stir briskly over the fire for two or three minutes. Serve in a hot vegetable dish.
[No. 148.]—Tasty Greens.
- 2 eggs.
- 1 ounce butter.
- ½ pound cooked greens of any kind.
- Salt and pepper to taste.
Dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and stir over the fire until the sauce thickens, but on no account allow it to boil; add the greens, which should be finely chopped (see [No. 147]), also seasoning if required, and continue stirring over a gentle heat for two or three minutes.
[No. 149.]—Haricot Beans.
- 1 pint soaked haricot beans.
- 1 pint water.
- 1 teaspoon salt.
- 1 ounce butter.
Boil the beans in the water for half an hour, add salt, and boil again gently for another half or three-quarters of an hour; strain away the liquor, and leave the beans in the colander to dry off. Dissolve the butter in a stewpan, gently toss the beans in it, taking care not to break them, and serve.
Either chopped parsley, grated nutmeg, or lemon juice may be added to the butter, but the beans are extremely good quite plain.