Okra greens and corn saute

Yield: 4 servings

Measure 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

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.

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