INGREDIENTS

INSTRUCTIONS

Date: Tue, 12 Mar 1996 11:09:58 -0800
From: Judy.Mingram@west.sun.com (Judy Mingram - SunSoft)
From "Everyday Cooking with Dr. Dean Ornish" page 158-159
You can adapt this recipe to whatever greens you have:  spinach, kale,
collards, or beet greens, for example.  Just adjust the boiling time
(spinach takes seconds to cook; collards take several minutes), and make
sure to transfer the boiled greens to ice water to stop the cooking and
preserve the nutrients. The roasted onion and softened red pepper add a
pleasing sweetness to the dish. On another evening, serve these savory
greens as a sauce for spaghetti.
Bring a large pot of salted water to a boil.  Separate chard ribs from
leaves.  Coarsely chop leaves and ribs separately.  Boil the ribs until
tender, about 4 minutes.  Scoop them out with a slotted sppon or sieve and
run under cold water to stop the cooking. Boil leaves in same water until
tender, about 3 minutes. Drain and transfer to a bowl of ice water. Drain
and gently squeeze leaves to remove excess water.
Combine bell pepper, garlic and vegetable broth in a skillet over moderate
heat.  Cover and cook until peppers are softened, about 4 minutes.  Stir in
diced onion, chard ribs and leaves, and salt and pepper to taste.  Cook
until hot throughout.
Serves 4; Serving size:  1/2 cup, Calories:  40, Fat:  0.18 g, Cholesterol:
0 mg, Carbohydrate:  8.8 g, Protein:  2.4 g, Sodium:  159.4 mg (with no
salt added).
Roasted Onions: Conventional oven:  Preheat oven to 400 degrees F.  Place
whole unpeeled onions on a baking sheet and bake until they are soft to the
touch and lightly browned on the outside, about 30 minutes.  Cool, then cut
off root end and squeeze out the soft interior.  One onion yields 1 to 1
1/2 cups diced roasted onion, depending on size.
Microwave oven:  Microwave whole unpeeled onions on full power until very
soft, 4 to 5 minutes.  Cool, then cut off root end and squeeze out the soft
interior.
FATFREE DIGEST V96 #72
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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