INGREDIENTS

INSTRUCTIONS

Makes 6 servings. VEGAN  Take advantage of greens in the summer, when
they are tender, fresh  and abundant. This side dish will add substance
to a light meal of  cold soup and salad.  Remove stems and thick
midribs from greens. Discard stems; midribs  may be finely diced and
used if desired. Rinse greens several times  to make sure that all sand
and grit are removed. Steam or microwave  potatoes in skins until
tender. When cool enough to handle, cut in  half.  Meanwhile, in large
pot or stir-fry pan, heat oil over medium heat.  Add onion and garlic
and cook, stirring frequently, for 2 to 3  minutes. Add greens, cover
and steam until just tender, adding 1/4 to  1/2 cup water, as needed.
(Steaming time varies greatly, so check  frequently, but a good
estimate is 10 to 15 minutes.) Drain and  transfer to colander. Remove
and discard garlic doves. When cool  enough to handle, squeeze out
liquid, then transfer to a cutting  board and chop leaves coarsely.  In
serving bowl, combine chopped greens, potatoes and lemon juice;  toss
to mix. Season to taste with salt and pepper and serve. Makes 6
servings.  PER 1-CUP SERVING: 161 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT.
FAT); 31G  CARB.; 0 CHOL.; 553MG SOD.; 5G FIBER. VEGAN  Recipe by:
Vegetarian Times Magazine, July 1997, page 58  Posted to EAT-LF Digest
by Kathleen <schuller@ix.netcom.com> on Aug  01, 1999, converted by
MM_Buster v2.0l.

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