tour: chile pepper greens

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* Exported from MasterCook *

 

Chile Pepper Spring Greens (USA)

 

Recipe By :Linda McCartney

Serving Size : 6 Preparation Time :0:00

Categories : Leafy Greens Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds kale or spring greens -- chopped

4 tablespoons vegetable stock or water

2 tablespoons peanut oil

1 medium onion -- finely chopped

1 medium tomato -- peeled and finely chopped

1 chile pepper -- deseeded and finely chopped

4 tablespoons ground peanuts

2 teaspoons fresh lemon juice

salt and pepper

 

Put the kale or chopped greens into a large saucepan, add the stock or water and

cook gently, covered, for 10 minutes until tender.

Meanwhile, in a medium frying pan, heat the peanut oil and gently saute the

chopped onion, tomato and chile pepper for 2-3 minutes.

Place the sauteed onion mixture on the greens, but do not stir it in. Season.

Sprinkle the ground peanuts on top. Cover and steam gently for a further 10

minutes.

Add the lemon juice, check the seasoning and serve immediately.

 

Cuisine:

" Vegetarian "

S(Collection):

" Pat_H (kitpath) on 16 Sep 1999 "

Copyright:

" 1998 Linda McCartney on Tour (Little Brown) "

 

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Per serving: 51 Calories (kcal); 5g Total Fat; (77% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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