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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