Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 I saute them with onions, garlic and Irtalian seasonings and stir into tofu or ricotta. No, you don't want any liquid and make sure to chop them finely. They take a little longer to cook than spinach. You will love them..........Donna --- genny_y2k <genny_y2k wrote: > Donna, > Do you pre-cook those greens before making layering > the lasagna? I > won't be making this until cold weather due to > conserving energy but > I'm wondering if boiling the greens and using the > liquid mixed with > the sauce would be a good idea. > I know I will be trying the chard and beet tops. > Thanks > Deanna > , > Donnalilacflower > <thelilacflower wrote: > > > > Yes, radish tops, chard, beet tops, and mustard > > greens. I've tried these and they are all good in > > stuffed shells and lasagna. > > Donna > > > > --- genny_y2k <genny_y2k wrote: > > > > > Has anyone tried any greens other than spinach > in > > > lasagna? > > > Wonderinng if cabbage/Kale would work. > > > Deanna > > > > > > > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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