God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If you just get the big things straightened out, you will have what you need in the little things. What everyone in the world is obsessed with, God makes a distant second. He’ll give you what you need to live on if you need Him in order to live.
Here’s the mistake the legalist makes. He confuses his own ongoing participation in the process of sanctification with God’s finished work in justification. In other words, he thinks that godly practices and good works somehow contribute to his justification. But God’s Word is clear when it says, “Therefore no one will be declared righteous in his sight by observing the law…” (Romans 3:20). None of us earn God’s approval and love by our good works. None of us can add to the finished, complete work of Jesus on the cross. He paid the price of our sins. He satisfied God’s wrath… The legalist allows his performance of spiritual duties to become his preoccupation and source of self-righteous pride. In doing so, he unwittingly walks away from the main thing – the gospel.
Turnip; collard, or mustard greens, (or a combination)
3
Dried small; red peppers, (up to 4)
1
c
Chicken stock or water; (up to 2)
1/4
lb
Salt pork; optional
1
tb
Sugar; optional, (up to 2)
INSTRUCTIONS
Tear off thick stems and place greens in the sink. Cover with water.
Sprinkle a small amount of salt over greens and stir. Allow water to settle
a few minutes. Carefully lift out greens and place in a colander or large
bowl. (If you have a double sink, the other side works great.)
Rinse out sink to eliminate any grit that may have dropped from greens.
Return greens to sink and cover with water again. Allow any remaining grit
to settle and unplug drain so that water runs out.
Tear large leaves into pieces and place in a large stockpot, Dutch oven or
saucepan with a lid. Without shaking off too much water, add greens to pan,
along with whole, dried red peppers.
It may be difficult to get all the greens in the pan, but cram them in.
Cover pan with lid and place over medium heat. Cook just until leaves wilt
and greens fit easily into pan.
Add just enough water or chicken stock to almost cover greens. If desired,
add salt pork. Bring liquid to a boil, reduce heat and simmer until greens
are tender, about 30 minutes. Stir in sugar during last 10 minutes of
cooking.
Makes 10 servings.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
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