Low-fat \"creamed\" greens and onions
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small white onions |
| 1 | Nonstick cooking spray | |
| 1½ | pounds | Kale or mustard or other gre |
| 1 | ; washed and roughly | |
| 1 | Chopped | |
| 1 | teaspoon | Butter or vegetable oil |
| 2 | tablespoons | All-purpose flour; (2 to 3) |
| 1 | cup | Low- or nonfat milk |
| 1 | teaspoon | Dried rosemary; crumbled or |
| 1 | tablespoon | Fresh; chopped |
| 1 | teaspoon | Worcestershire sauce |
| 1 | dash | Freshly grated black pepper |
Directions
Recipe by: St. Louis Post-Dispatch 4/8/96 Peel onions and place in bottom of large saucepan or skillet coated with cooking spray. Cook 3 minutes, stirring, then cover and reduce heat to low. Cook 5 to 10 minutes. Add greens; cover and simmer in their own juices until just tender. Drain. Melt butter in small saucepan. Gradually add flour; cook about 1 minute.
Stirring constantly, add milk gradually; continue stirring until thickened.
Stir in rosemary, Worcestershire and pepper. Pour sauce over greens and onions; gently blend.
Yield: 6 servings.
Posted to MM-Recipes Digest V4 #195 by "Gary Griffin" <wanderergriff@...> on Jul 28, 1997