[Sca-cooks] Greens with sage

[Sue Clemenger]

Leafy greens, I'd guess, with the specific type of green depending on 
the season.  Sounds like it would be nummy with any variety of spinach, 
chard, kale, etc.
--maire

Jadwiga Zajaczkowa / Jenne Heise wrote:

>>from a 15th c. manuscript, middle dutch manuscript, ms UB Gent 1035 "Good
>>and noble food" (formerly "Kitchen book"). Translation by Christianne
>>Muusers http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm
> 
> 
>>2.15 Greens. Boil them and cut them. Then bray pepper, sage, parsley and
>>some bread crumbs, tempered with the [boiling]water of the greens. Mix it
>>in a pan and [add] a cup of wine.
> 
> 
> What greens would you-all use for this dish?
>