| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
|
|
Garlic |
|
|
Olive oil or diced bacon (for frying greens in) |
|
|
Tomato slices |
|
|
Greens (any kind; see the instructions) |
INSTRUCTIONS
The name of this dish also gives the recipe. I wish recipe names were all
this simple, as you would then know what is going on the minute you read
the name of the dish. That is generally what the Chinese do, but we are
inclined to use strange names for simple food. Mr. Jefferson got into the
habit of using many French names for dishes at his table. But then, the
recipes were very much influenced by his time in France.
Simply saut. some garlic and tomato slices together in olive oil. Add any
greens you wish and "cook them down" over high heat stirring often. Kale,
spinach, savoy cabbage, mustard greens or collard greens would all be good.
You might wish to start the pot with diced bacon instead of olive oil.
Season with salt and pepper.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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