| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour12 | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Wild field cress, creasie |
| greens | ||
| rinsed and stemmed | ||
| 2 | lb | Dandelion or poke greens |
| rinsed and stemmed | ||
| 3 | T | Butter |
| 20 | Green onions, rinsed and cut | |
| into | ||
| 1/2inch slices | ||
| including green | ||
| part | ||
| Salt and freshly ground | ||
| black pepper to | ||
| taste |
INSTRUCTIONS
Place the field cress and dandelion or poke greens into a large, heavy skillet over mediumhigh heat, cover, and cook until wilted, 3 to 5 minutes. Remove greens from skillet and set aside. In the same skillet, melt the butter over medium heat, add the green onions, cover, and cook for 5 minutes, stirring once or twice. Add the wilted greens to the skillet and mix thoroughly with the butter and onions. Season to taste with salt and pepper, cover, and continue to cook over moderate heat for 15 to 20 minutes or until the greens are very tender. Serve immediately. Yield: 6 servings CHEF DU JOUR DORI SANDERS SHOW #DJ9296 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: 24.3mg
Sodium: 358.2mg
Potassium: 296.8mg
Carbohydrates: 13.4g
Fiber: 4.3g
Sugar: <1g
Protein: 7.7g