Okra greens and corn saute
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | bunches | Okra greens |
| (or beet; dandelion, or mustard greens) | ||
| 3 | tablespoons | Unsalted butter |
| 3 | Ears corn; kernels cut from cob | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground white pepper |
Directions
Trim greens of any tough stems. Wash and pat dry. Melt butter in a medium saute pan over high heat. Saute the corn kernels for a couple of minutes, add the okra greens, salt and pepper. Cook until greens begin to wilt, about 2 to 3 minutes. Serve. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.