Name: Okra Greens And Corn Saute
Ingredients: 4 bn Okra greens; (or beet; dandelion, or mustard greens); 3 tb Unsalted butter; 3 Ears corn; kernels cut from cob; 1/2 ts Salt; 1/2 ts Freshly-ground white pepper

One of the greatest mistakes made by those who deny the perseverance of the saints is in focusing on the strength of our will to rebel rather than the strength of God’s commitment to preserve us in faith. Do you actually believe that in His infinite wisdom and love and kindness and grace that He cannot figure out a way to overcome whatever rebellious tendencies you might have and keep you safe in His arms? Do you actually believe that you are able to outsmart Divine Omniscience?

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Niger	Toohot06	4	servings

INGREDIENTS

4	bn	Okra greens
		(or beet; dandelion, or mustard greens)
3	tb	Unsalted butter
3		Ears corn; kernels cut from cob
1/2	ts	Salt
1/2	ts	Freshly-ground white pepper

INSTRUCTIONS

Trim greens of any tough stems. Wash and pat dry. Melt butter in a medium
saute pan over high heat. Saute the corn kernels for a couple of minutes,
add the okra greens, salt and pepper. Cook until greens begin to wilt,
about 2 to 3 minutes. Serve. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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