Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Summer Greens 3/4 pound greens (swiss chard, spinach, collards, or beet greens) 2 teaspoons vegetable oil 3 medium cloves garlic minced, or 1/8 teaspoon garlic powder salt and pepper, to taste 1 tablespoon vinegar Coarsely chop the greens (include as much of the stems as possible). Heat the wok or a large heavy pan. Add oil and greens. Stir-fry for 3 to 5 minutes over medium heat. Add garlic, and stir-fry for 2 minutes more. Transfer to a bowl. Sprinkle with salt and pepper to taste, then toss with 1 tablespoon vinegar, until well mixed. Serve hot, cold, or at room temperature. Serves 2 to 3. -- Char Haz charrem -- http://www.fastmail.fm - Choose from over 50 domains or use your own Quote Link to comment Share on other sites More sharing options...
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