The Cloud Appreciation Society has designated the clouds as â Undulus Asperatus â or alternatively, âUndulatus Asperatus.âA Ã¢ The latin term translates loosely âas turbulent.âUNDULATION A Ã¢ such clouds are, relatively rare but have been photographed in several areas around. the world
My sister-in-law sneaked some kale in a pot of turnip greens she cooked for us and they were the best I'd ever eaten. My mother always added a dash of sugar to any vegetable or tomato dish and a dash of salt to anything sweet. How to remove the bitter tast from Turnips. Try Bragg Liquid Aminos.
How to Make It. 1  Wash your mustard greens 3 or 4 times in fresh water, draining them each time. 2  In a large Dutch oven or stockpot fry 1 pound of fat back, thick bacon, or ham chunks until browned; add the mustard greens to the pot. 3  Fry, stirring until greens start to wilt. Add 2 cups of water and cook until the greens are tender, about 1 hour or more. Add more water as needed. Some people cook mustard greens, collard greens and turnip greens all together in one pot. You can add a teaspoon sugar to the water to sweeten the greens.