- 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.
New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)