| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Collard greens |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Minced onion |
| 4 |
|
Garlic cloves, minced |
| 1 |
ts |
Salt |
INSTRUCTIONS
Remove stems from collard greens. Wash leaves thoroughly; pat dry, and
coarsely chop to equal 20 cups.
Bring 4 quarts water to a boil in a large stockpot; add half of the chopped
greens, and cook for 4 minutes. Remove the greens with a slotted spoon,
draining them well. Repeat the procedure with remaining chopped greens, and
discard the water.
Heat oil in stockpot over medium heat. Add onion and garlic; saute 3
minutes or until tender. Add greens and salt; saute 3 minutes or until
tender. Yield: 12 servings (serving size: 1/2 cup).
Per serving: 67 Calories; 3g Fat (31% calories from fat); 2g Protein; 11g
Carbohydrate; 0mg Cholesterol; 302mg Sodium
Recipe by: Cooking Light, Jan/Feb 1995, page 129
Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
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