| 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 |
t |
Butter or vegetable oil |
| 2 |
T |
All-purpose flour, 2 to 3 |
| 1 |
c |
Low- or nonfat milk |
| 1 |
t |
Dried rosemary, crumbled or |
| 1 |
T |
Fresh, chopped |
| 1 |
t |
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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