| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
t |
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 |
t |
Granulated sugar |
| 1 |
t |
Cider vinegar |
| 1 |
pn |
Ground red pepper, optional |
INSTRUCTIONS
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. 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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“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”