| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Greens such as beet, turnip |
|
|
mustard Broccoli di Rabe |
|
|
or dandelions |
|
|
Olive oil |
| 1 |
|
Clove garlic, sliced 1 to |
|
|
Salt and dried red pepper |
|
|
flakes |
INSTRUCTIONS
2
If you are using very young tender beet greens or mustard greens, stem
them, chop the leaves, then saute in 2 tablespoons olive oil with a
clove of garlic until wilted; season to taste. If the greens you are
using are tougher, blanch them for 4 minutes or until tender, then
drain well and chop. Only then saute in garlic and olive oil until
heated through; season to taste. Yield: 2 servings Recipe By :
COOKING MONDAY TO FRIDAY SHOW #MF6748 Posted to MC-Recipe Digest V1
#272 Date: Thu, 31 Oct 1996 17:47:07 -0500 From: Gail Shermeyer
<4paws@netrax.net>
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”