greens with pot liquor

Categories
None
Yield
1 Servings
MeasureIngredient
1 teaspoon Vegetable oil
1 cup Thinly sliced onion
Minced garlic cloves
10 cups Washed, trimmed and coarsely chopped greens (try kale, collard, mustard or turnip)
3 cups Low-sodium chicken broth or Ham Broth (see recipe)
1 teaspoon Granulated sugar
1 teaspoon Cider vinegar
1 pinch Ground red pepper (optional)

1. Place large, deep nonstick skillet or saucepan over medium heat 30 seconds. Add oil; heat 30 seconds. Add onion and saute until wilted, about 5 minutes. Add garlic; cook 1 minute longer.

2. Add greens and toss until slightly wilted, 1-2 minutes. Add broth, sugar, vinegar and ground red pepper, if using; bring to a boil. Reduce heat to low, cover and simmer until tender, about 10 minutes. Divide greens and broth ("pot liquor") evenly into 4 serving bowls.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.

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