Buttered Greens
1.8kg (4lb) Spinach, Cabbage, Green leaves, Onion, Leeks, Parsley, etc.
225g (8oz) Diced stale bread or croutons
110g (4oz) Butter
Salt
Select any combination of vegetables and herbs, then prepare and chop them.
Cover vegetables with water, add butter and bring to a boil, add salt to taste.
Reduce heat and cook until vegetables are tender, then drain.
Place bread or croutons in serving bowl and cover with cooked vegetables.
"Wortes" are any green vegetables and members of the onion family, such as cabbage leaves, spinach, leeks, onions, garlic, it also includes herbs such as borage, parsley, sage, and so forth.
Buttered Wortes
Take al manor of good herbes that thou may gete, and do bi ham as is forsaid, putte hem on the fire with faire water, put ther-to clarefied buttur a grete quantite.
Whan thei ben boyled ynough, salt hem, late none otemele come ther-in.
Dise brede small in disshes, and powre on the wortes, and serue hem forth.
from a 15th Century Cookery-Book
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