The word “transformed” in 2 Corinthians 3:18 is from the Greek verb “metamorphoo.” It is where we derive our English word, “metamorphosis.” When I think of a metamorphosis, I think of a butterfly. Before Christ, you lived for self. You were a slave to sin and Satan and your spiritual state in the eyes of God was like an ugly caterpillar. But due to Christ’s work on the cross, you are now a beautiful butterfly in His eyes. And while that is your nature positionally before Him, you have the ability with Him to be transformed practically to be more like Him too. As God is the epitome of moral beauty, His children should (should I say “will”) be growing into that beauty as we behold our God and undergo an ongoing beautiful metamorphosis by the power of the Holy Spirit. Practically speaking, all Christians are moving from an ugly caterpillar to a beautiful butterfly as they mature in their faith.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	American	Creole, Vegetables, Ceideburg 2	6	Servings

INGREDIENTS

2	bn	Fresh collard, turnip, or mustard greens
1	tb	Lard or rendered bacon fat
1	md	Onion, minced
1/4	lb	Smoked slab bacon or ham *
2	c	Water
		Salt and freshly ground black pepper, to taste
	ds	Of Louisiana-style hot sauce

INSTRUCTIONS

* cut in 1/2-inch dices or 1/2 pound ordinary sliced bacon or ham
Contrary to rumor, greens do not need hours of boiling in a sea of
liquid, as this Mississippi recipe proves.  What they do need,
however, is the flavor of smoked slab bacon or ham; if you must
substitute ordinary bacon or ham, you'll need twice as much.  Greens
are the traditional accompaniment to pork or ham; they also pair up
well with corn bread or candied yams.
1.  Trim away and discard the tough stems of greens.  To loosen grit,
place the leaves and the remaining tender stems (you should have
about 2 quarts) in a large bowl, cover with lukewarm water, and soak
for 5 minutes. Rinse several times in lukewarm water to wash away any
remaining sand.
2.  Melt lard in a large, heavy, nonreactive pot with a lid.  (Do not
use an aluminum pot; if possible, use one with an enamel coating.)
Add onions and bacon.  Fry together over medium-high heat, stirring
often, until onions wilt and bacon starts to brown (about 5 minutes).
3.  Add greens and the water and bring to a boil over high heat.
Cover, lower heat to medium, and cook until greens are tender, with
just a little crunch (about 20 minutes).
4.  Uncover, raise heat to high, and boil off some of the excess water
(about 5 minutes).  Add salt, pepper, and hot sauce to taste, and
serve hot (dish should be slightly soupy).
Serves 6.
From "Regional American Classics", California Culinary Academy,
Chevron Chemical Company, 1987.
Posted by Stephen Ceideberg; November 3 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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