Arnold Zwicky zwicky at STANFORD.EDU
Fri Oct 29 13:36:22 UTC 2010

On Oct 28, 2010, at 11:44 PM, Wilson Gray wrote:
> On Wed, Oct 27, 2010 at 12:43 PM, Ben Zimmer
> <bgzimmer at> wrote:
>> collards
> Why is it always the case that only collard greens are mentioned? What
> about mustard greens, turnip greens, dandelion greens, beet greens,
> spinach? The latter are all delicious, whether merely drizzled with
> hot bacon grease or fully cooked.
> Or maybe eating those greens is peculiar to East Texas.

not only east texas. various greens are eaten in country customs in many parts of the county. dandelion greens, mustard greens, (curly) endive in the pa. dutch cooking of my childhood, for instance.


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