| 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 |
tb |
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
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