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CATEGORY CUISINE TAG YIELD
Dujour12 6 Servings

INGREDIENTS

2 lb Wild field cress, creasie
greens
rinsed and stemmed
2 lb Dandelion or poke greens
rinsed and stemmed
3 T Butter
20 Green onions, rinsed and cut
into
1/2inch slices
including green
part
Salt and freshly ground
black pepper to
taste

INSTRUCTIONS

Place the field cress and dandelion or poke greens into a large, heavy
skillet over mediumhigh heat, cover, and cook until wilted, 3 to 5
minutes. Remove greens from skillet and set aside.  In the same
skillet, melt the butter over medium heat, add the green  onions,
cover, and cook for 5 minutes, stirring once or twice.  Add the wilted
greens to the skillet and mix thoroughly with the  butter and onions.
Season to taste with salt and pepper, cover, and  continue to cook over
moderate heat for 15 to 20 minutes or until the  greens are very
tender. Serve immediately.  Yield: 6 servings  CHEF DU JOUR DORI
SANDERS SHOW #DJ9296  Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 159
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: 24.3mg
Sodium: 358.2mg
Potassium: 296.8mg
Carbohydrates: 13.4g
Fiber: 4.3g
Sugar: <1g
Protein: 7.7g


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