* Exported from MasterCook *
Rough Country Greens
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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To grease: -- good tasting extra-virgin olive oil
1/2 onion -- medium to large, cut into 1-inch dice
salt & freshly ground pepper
1 head very large escarole -- or frisee, or curly endive, or 2 smaller heads, thoroughly washed and chopped into 1-inch pieces
10 ounces chopped frozen greens -- collard or spinach, no need to defrost, or fresh
4 large garlic clove -- minced
1 teaspoon dried oregano
2 teaspoons dried basil
1/3 cup raisins -- or dried cranberries
Coat the bottom of a 12-inch straight sided saute pan with a thin film of oil and heat over medium-high heat. Add the onion and salt and pepper to taste and cook for 3 minutes, or until the onion begins to brown. Stand back and drop in the escarole and collards.
Stir the greens until wilted. Cook away all of their liquid, then add the garlic, oregano, basil, and raisins and 1/2 cup water. Reduce the heat to medium-low and simmer, stirring occasionally. When all of the water is cooked away, add another 1/2 cup water and simmer it away. Repeat adding water and cooking it away for another 5 to 10 minutes, or until the greens are tender. Remove from the heat and cool. Refrigerate, covered, if not using immediately.
Makes 2 cups cooked greens (4 one-half cup servings)
Prep time: 15 mins
Stove time: 20 mins
Can be made ahead and refrigerated
AuthorNote: if you prefer fresh greens to frozen, use 1 1/2 pounds fresh collard greens or 2 pounds fresh spinach. Steam either one until tender, cook, and squeeze out excess liquid.
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 49 Calories; trace Fat (2.5% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
