Guest guest Posted November 14, 2001 Report Share Posted November 14, 2001 Leafy Greens Source: Cooking by the Book 1 bunch greens, washed [Variation: Kale, colards, swiss chard, turnip greens, mustard, chicory, tender wild dandelions, spinach. Serve with Vegennaise thinned with lemon juice or olive oil-lemon juice dressing or simply with lemon wedges.] Cut tops off, leaving 2 - 3 inches of stems. Place in saucepan. Steam in 2 - 4 Tbsp. water over low heat (covered) for a few minutes until tender. (2 - 3 minutes for spinach; up to 7 - 12 minutes for collards, kale, mustard greens.) Don't overcook! ( )) (((CHRISTIAN VEGAN COOKING!http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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