green vegetable

Collard greens are the traditional green vegetable of the South.

Fry in clarified dripping, and pour over the dish any white or green vegetable ragot, made hot; grate Parmesan over all.

When it is done I strain it well and add a little green vegetable coloring, and it makes a lovely jelly.

Some of this goods is sold for the regular green vegetable, while some may be properly marked “Soaked Goods.”

Green-vegetable salads are the most valuable sources of mineral salts, and fruit salads come next.

Glit; slimy mud; the green vegetable (ducksmeat) that grows on the surface of stagnant water.