On 12/2/2010 10:35 AM, Dora wrote:
>
> Is it a Southern thing? My husband always wanted it on cabbage,
> spinach, etc. I've always preferred butter, which mellows the greens
> and adds to the flavour.
>
> Dora

Some of the restaurants here (Louisiana) have Cajun Chef on the table,
right next to the salt and pepper. We use it on turnip greens, cabbage,
green beans and I like it on pinto beans or black-eyed peas. You can
add white vinegar to the bottle to replace what you have used. My
sister grows peppers, so she makes ours.

http://www.cajungrocer.com/cajun-che...s-2-p-785.html

Becca