| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Soups and s, Baldassari, Posted to m |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 2 |
md |
Onion, Finely Chopped |
| 4 |
c |
Chinese Cabbage, Coarsely Chopped, Or Spinach, Kale, Mustard Or Combinatiion |
| 1/2 |
c |
Fresh Dill, Chopped |
| 1 1/2 |
c |
Water |
| 1 1/2 |
c |
Plain Yogurt |
|
|
Salt And Pepper, To Taste |
| 1/4 |
c |
Sunfower Seeds, toasted |
INSTRUCTIONS
Place olive oil in a large sauce pan over medium heat. Add onions and cook
until softened, about 10 minutes. Add greens gradually, a handful at a
time. Stir until limp and slightly cooked, about 5 minutes. Stir in dill,
then add 1 1/2 cups water and bring to a simmer. Turn off heat and let cool
slightly. Place yogurt in a large bowl and stir smooth. While continuing to
stir, slowly add the liquid from the pan. Return yogurt mixture to the plan
and stir well. Cook over low heat just until warm. Do not boil or it will
curdle. Add salt and pepper to taste. Ladle into warm bowls, sprinkle with
sunflower seeds and serve at once.
Recipe by: Nancy Jordan, Yankee Magazine Posted to MC-Recipe Digest V1 #662
by Peg Baldassari <Baldassari@CompuServe.COM> on Jul 9, 1997
A Message from our Provider:
“Times change, God doesn’t.”