| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Wild greens, turnip |
| mustard purslane beet | ||
| chicory dandelion | ||
| radish | ||
| 3 | T | Aged red-wine vinegar |
| 1/2 | t | Prepared mustard |
| 1/4 | c | Olive oil |
| Salt |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> 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 jeryder@juno.com on Mar 21, 1998
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