Melt butter in a large frying pan. Add 2 packages of spinach. Break up
and stir. Add cream cheese and onion soup mix. Stir well. Place in a
casserole. Top with breadcrumbs and bake at 300 degrees for 45 minutes.

PREPARATION:
In a large kettle, boil the water with the ham hocks and salt, plus seasonings. Clean greens thoroughly with several changes of water. Cut away tough stems and cut large leaves in strips. Add the greens to boiling water a little at a time.

Cover and boil for about 1 hour. Serve with cider vinegar or pepper sauce.

In a large saucepan, combine the black-eyed peas and water and let them
soak overnight. When ready to cook bring the beans and the liquid to a
boil over high heat. Reduce heat to medium-low, cover and simmer until the
beans are tender, about 50 minutes. Transfer the beans and liquid to a
3-quart no-stick baking dish. In saucepan addd the oil and warm over
medium heat. Add the onions, green peppers and mushrooms and saute for
about 5 minutes Add the garlic and collards. Cover and cook, stirring
occasionally, for 5 minutes, or until the collards are just wilted.
Preheat the oven to 350 degrees F. To the black-eyed peas and liquid, add
the collard mixture, tomato sauce, ketchup, molasses, honey, mustard,
parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.

PREPARATION:
Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.
In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat.

Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired

PREPARATION:
Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer.

Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.
Serves 4.

In a large pot, heat drippings over med-high heat. Add onion and jalapeno pepper. Fry until onion is soft. Add meat and enough water to cover; bring to a boil. reduce haet to medium. Cover and simmer 1 hour. Add remaining ingredients and cook 45 minutes more. Check often and add water as needed to prevent scorching. Simmer an additional 30 to 45 minutes or until greens are tender.

DUMPLINGS

1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted bacon drippings

Place cornmeal in a large mixing bowl. Sift together flour, baking powder, and salt; mix into cornmeal. Beat eggs and combine with cornmeal mixture. Add milk and drippings. Using a large spoon, drop the batter onto greens; cover tightly and simmer for 5 to 10 minutes or until done.
4 to 6 servings

In a large pot, fry the bacon until crispy, about 5 minutes. Add the
onions and cook for about 6 to 7 minutes or until the onions are wilted.
Season the mixture with salt, pepper and pinch of cayenne. Add the garlic
and cook for 2 minutes. Stir in the beer or water. Stir in the greens, a
third at a time, pressing the greens down as they start to wilt. Cook the
greens, uncovered for about 1 hour and 15 minutes.

serves 8

Cooking Instructions
1. Remove stems from the kale and chop the leaves coarsely. Wash and
drain well but do not dry.
2. Heat a large sauté pan, add 3 tablespoons of oil and
enough kale to cover the bottom of the pan, and cook over high heat
while stirring to rotate the leaves. Add more kale as the leaves wilt.
When all the kale has been added, season with salt, cover and reduce
the heat to medium.
3. Cook, stirring occasionally; the cooking time will depend on the
maturity of the kale. Young kale will be tender after 4 to 5 minutes.
It may be necessary to add a splash of water if the leaves begin to
scorch. When the leaves are tender, remove the lid and allow any
excess water to cook away.
4. Remove the kale to a warm bowl and set aside. Add the remaining
tablespoon of olive oil to the pan along with the garlic and red
pepper. Sauté just until you smell the aroma of garlic.
5. Sprinkle the garlic and red pepper over the kale and toss with a
splash of vinegar. Adjust the salt and pepper to taste.
6. Serve warm or at room temperature.

Peel turnip and chop into small pieces. Boil until
tender; drain and return to pan. Add butter,
seasonings and cream. Let boil up once and serve.

Cook ham and leeks in oil in large saucepan over medium heat until leeks are
translucent, 6 to 8 minutes. Remove from saucepan and reserve. Add broth,
potatoes, and bay leaf to saucepan; heat to boiling. Reduce heat and simmer,
covered, until potatoes are tender, about 15 minutes; discard bay leaf. Process
potatoes and broth in food processor or blender until smooth; return to saucepan.
Stir in mustard, Worcestershire sauce, milk, and reserved ham and leeks. Cook
over medium heat until hot, about 5 minutes; season to taste with salt and
pepper.

In a 3-quart glass casserole, cook bacon for 2 to 3 minutes on HIGH power. Stir in onion and cover. Cook together for 3 to 4 minutes, stirring about halfway through, until bacon is crisp.