Yield: 1 Servings
|1 teaspoon||Vegetable oil|
|1 cup||Thinly sliced onion|
|2||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.