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Braised Mixed Greens with Fresh Peas

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Braised Mixed Greens with Fresh Peas   8 cups lightly packed mixed hearty

greens-mustard, chard, kale, collards

2 tbsps. olive oil

1 medium onion chopped

1 large clove garlic chopped

2 cups vegetable stock or water

2 cups fresh peas, shelled, can use frozen

salt and pepper to taste   Chop greens into 1 " wide ribbons and set aside

In a large skillet or flame proof casserole, heat olive oil over medium heat.

Add onion and cook, stirring occasionally for 10 minutes or until onion is

translucent. Add garlic and cook 2 minutes more.

Add greens and stir for 5 minutes or until they wilt.

Add enough water or stock to just cover greens (careful; not too much). Bring

to boil. Lower heat and cook partially covered for 25 minutes until liquid has

almost completely evaporated.

Add fresh peas (or thawed frozen ones). Continue to cook for 5 minutes and peas

are bright green and tender.

Add salt and pepper to taste.

Serve as a side dish or over barley or bulghur. Serves 2 to 4.

 

 

 

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