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Greens

Wash, and pick carefully, throw into a pot of boiling water with salt. Boil without covering until tender, then press through a colander all the water you can; place on a dish and cut each way, seasoning with pepper, salt, and a very liberal amount of butter. Greens are nice boiled with ham. Turnip tops, spinach, mustard, cabbage sprouts, beet tops, dandelions, etc., are used for greens.