Stir Crazy!-Collards and Carrots

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* Exported from MasterCook *

 

Collards And Carrots

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound collard greens

1 tablespoons mellow barley or rice miso -- (1-2)

2 tablespoons vegetable stock or more as needed

1 tablespoon lemon juice

1 tablespoon canola oil

1 large leek -- white part only, halved lengthwise, sliced thin,

and well rinsed

4 large cloves garlic -- minced

1 large carrot -- roll-cut* into thin 1-inch-long slices

 

With a sharp knife, slice the leafy part of the collards off the stalks and

finely chop the leaves and stalks separately. An easy

way to chop the leaves is to stack several together, roll them into a tight

bundle, and slice through the roll. Then chop the long

shreds into shorter pieces.

 

Whisk 1 tablespoon of the miso, 2 tablespoons of stock, and the lemon juice to a

smooth paste.

 

Set a wok over high heat. Pour the oil around the rim, then tilt the pan to coat

the sides. Add the leek and stir-fry for about 1

minute. Add the garlic, carrot, and sliced collard stalks and continue

stirfrying for several minutes, until just tender. Gradually

add the chopped collard leaves, stirring constantly, until they are wilted and

tender but preferably still bright green. Stir in the

miso mixture. Taste and add more diluted miso or salt if needed.

 

Note: Tougher collards may require a bit of steaming to tenderize. After

stirfrying, add vegetable stock, a tablespoon or two at a

time, cover the wok and steam, stirring occasionally, until the greens are

tender.

 

Calories: 97; Carbohydrates: 13 g; Total fat: 4 g; Protein 2 g; Cholesterol: 0

g; Sodium: 45 mg

 

Description:

" Look for tender young greens for this tasty, calcium-rich dish. "

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 3/11/01 "

Copyright:

" 1998 "

 

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NOTES : *Roll cutting: start by holding the vegetable with its narrow tip

pointing away from you. Cut it at an angle with a chef's

knife or cleaver, then give the vegetable about a quarter-turn and cut another

slice at the same angle as before. Continue turning

and slicing until you have the amount you need.

 

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