On 10/21/2018 12:12 PM, cshenk wrote:
> Took me years to accept 'greens' as well because of
> the high vinegar uses in the south. I actually love Mustard greens but
> none of the southern USA preparations where the liquid is pretty much
> just soaking them in vinegar.

I've never had any type of "southern USA" greens (mustard, turnip or
collard) that were literally soaked in vinegar. A splash or two of
vinegar is added to the cooking water. Lemon juice would work just as
well. It's mostly added to retain the colour of the greens as they cook
down.

I can't say I'm a "greens" expert but I never heard of soaking green
leafy vegetables in vinegar. Doing so would certainly put me off
wanting to eat them.

Jill