Guest guest Posted May 7, 2009 Report Share Posted May 7, 2009 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. ________________ Make your browsing faster, safer, and easier with the new Internet Explorer® 8. Optimized for Get it Now for Free! at http://downloads./ca/internetexplorer/ Quote Link to comment Share on other sites More sharing options...
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