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ISO: Southern-style veggies

Misc.
Since moving to Georgia, I have fallen in love with the veggies served in corporate cafeterias and country-style restaurants--especially collards, turnip greens, zucchini, field peas, and black-eyed peas. A cafeteria worker told me that she boils her veggies with just salt and butter, but I cannot duplicate her results at home. Can someone from the U.S. Deep South tell me what are the proper proportions?
MsgID: 013602
Shared by: LCD
Board: Vintage Recipes at Recipelink.com
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