CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
1 |
lb |
Wild greens; (turnip, mustard, purslane, beet, chicory, dandelion, radish) |
3 |
tb |
Aged red-wine vinegar |
1/2 |
ts |
Prepared mustard |
1/4 |
c |
Olive oil |
|
|
Salt |
INSTRUCTIONS
From: Bulldogfla <[email protected]>
Steam the greens. Drain well. In a small bowl, combine the vinegar,
mustard, and olive oil. Pour over the warm greens. Season with salt.
Posted to recipelu-digest by [email protected] on Mar 21, 1998
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