| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
bn |
Turnip greens |
| 1 |
bn |
Curly mustard greens |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
To 2 tb olive or vegetable oil |
|
|
Cayenne pepper |
|
|
Salt |
INSTRUCTIONS
Wash the turnip and mustard greens.
Combine greens with the chopped onion and oil in a saucepan.
Cook over medium heat until tender.
Season to taste with cayenne pepper and salt. PER SERVING: 75 calories, 4 g
protein, 11 g carbohydrate, 3 g fat (0 g saturated), 0 mg cholesterol, 66
sodium, 5 g fiber.
From Rip Wilson, Soul Brothers Kitchen.
From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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