| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | St. Louis | Side dish | 6 | Servings |
INGREDIENTS
| 2 | lb | Small white onions |
| 1 | Nonstick cooking spray | |
| 1 1/2 | lb | Kale or mustard or other gre |
| 1 | ; washed and roughly | |
| 1 | Chopped | |
| 1 | ts | Butter or vegetable oil |
| 2 | tb | All-purpose flour; (2 to 3) |
| 1 | c | Low- or nonfat milk |
| 1 | ts | Dried rosemary; crumbled or |
| 1 | tb | Fresh; chopped |
| 1 | ts | Worcestershire sauce |
| 1 | ds | Freshly grated black pepper |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 4/8/96 Peel onions and place in bottom of large saucepan or skillet coated with cooking spray. Cook 3 minutes, stirring, then cover and reduce heat to low. Cook 5 to 10 minutes. Add greens; cover and simmer in their own juices until just tender. Drain. Melt butter in small saucepan. Gradually add flour; cook about 1 minute. Stirring constantly, add milk gradually; continue stirring until thickened. Stir in rosemary, Worcestershire and pepper. Pour sauce over greens and onions; gently blend. Yield: 6 servings. Posted to MM-Recipes Digest V4 #195 by "Gary Griffin" <wanderergriff@worldnet.att.net> on Jul 28, 1997
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