Tender greens
Instructions:
- 3 pounds greens (collards, turnips, spinach or beet greens);
- 1 large onion, chopped;
- 1 chicken bouillon cube;
- salt and pepper to taste.
- CHOOSE:
- Crisp leaves with good green color and fresh odor. One pound of greens will cook down to one cup, about two servings.
- STORE: Greens should be stored in the refrigerator in a plastic bag, and are best if used within 3 days.
- HOW TO USE: Wash well to remove sand and grit. For a delicious side dish, steam greens in a saucepan for 2 minutes using just the water that clings to the leaves. Greens can also be added to stir-fries and soups. Spinach and young Swiss chard can also be eaten raw.Add to tossed salads for extra color.
- Wash greens thoroughly in several changes of cold water.
- Add bouillon cube and onion to 3 cups water and bring to a boil.
- Add greens and cook until tender (2 – 4 minutes). Collards will take about 30 minutes.
- Salt and pepper to taste before serving.