| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Latimes3 |
8 |
servings |
INGREDIENTS
| 8 |
bn |
Sweet potato greens |
|
|
(or 2 large bunches turnip greens) |
| 1/2 |
lb |
Hot sausage; (such as Louisiana andouille) |
| 2 |
tb |
Water |
| 1 |
|
Onion; chopped |
| 1 |
|
Bell pepper; chopped |
| 2 |
c |
Cooked white rice |
INSTRUCTIONS
Rinse greens well and trim away stalks. Chop greens. Saute sausage in
skillet with water 10 minutes. Add greens, onion and bell pepper and cook
over low heat until cooked down and tender, about 20 minutes. Serve over
cooked rice. Yields 8 servings.
Each serving: 162 calories, 179 mg sodium, 16 mg cholesterol, 7 grams fat,
20 grams carbohydrates, 5 grams protein, 0.55 gram fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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