Recipe: Collard Greens with Leeks

[Guest guest]

Been getting a plethora of these in my weekly share, so needed a good way to use

them up! This is what I came up with:

 

Wash greens well & remove center ribs; tear into largish pieces. Boil in 1 inch

of water, 15 minutes or until tender (test every 5 minutes; you don't want to

overcook these). While the greens are cooking, in a separate pan, slice leeks

into 1/2 " pieces, removing tough outer leaves as you go. Saute in oil, butter

or margarine until lightly brown, then add a little water & cover to steam until

tender. When the greens are done, drain, add leeks & freshly ground salt &

pepper to taste.

 

Ellen

[Guest guest]

These sound wonderful, Ellen.

Thanks for sharing such a great recipe.

Do share more ways you come up with

for using collard greens; they are so good

for us.

Saved your recipe in our files:

Files > Side Dishes > Collard Greens

 

~ PT ~

 

When we kill animals to eat them,

they end up killing us because their flesh,

which contains cholesterol and saturated fat,

was never intended for human beings.

~William Clifford Roberts, M.D., Editor-in-Chief of The

American Journal of Cardiology

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, " sweetcatkins " <sweetcatkins

wrote:

>

> Been getting a plethora of these in my weekly share, so needed a good way to

use them up! This is what I came up with:

>

> Wash greens well & remove center ribs; tear into largish pieces. Boil in 1

inch of water, 15 minutes or until tender (test every 5 minutes; you don't want

to overcook these). While the greens are cooking, in a separate pan, slice

leeks into 1/2 " pieces, removing tough outer leaves as you go. Saute in oil,

butter or margarine until lightly brown, then add a little water & cover to

steam until tender. When the greens are done, drain, add leeks & freshly ground

salt & pepper to taste.

>

> Ellen

>