| 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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