Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
2 bunches | Turnip greens |
1 bunch | Curly mustard greens |
½ cup | Chopped onion |
1 tablespoon | To 2 tb olive or vegetable oil |
\N \N | Cayenne pepper |
\N \N | Salt |
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