| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
c |
Thinly sliced onion |
| 2 |
|
Minced garlic cloves |
| 10 |
c |
Washed, trimmed and coarsely chopped greens (try kale, collard, mustard or turnip) |
| 3 |
c |
Low-sodium chicken broth or Ham Broth (see recipe) |
| 1 |
ts |
Granulated sugar |
| 1 |
ts |
Cider vinegar |
| 1 |
pn |
Ground red pepper (optional) |
INSTRUCTIONS
1. Place large, deep nonstick skillet or saucepan over medium heat 30
seconds. Add oil; heat 30 seconds. Add onion and saute until wilted, about
5 minutes. Add garlic; cook 1 minute longer.
2. Add greens and toss until slightly wilted, 1-2 minutes. Add broth,
sugar, vinegar and ground red pepper, if using; bring to a boil. Reduce
heat to low, cover and simmer until tender, about 10 minutes. Divide greens
and broth ("pot liquor") evenly into 4 serving bowls.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.
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