* Exported from MasterCook *
Sauteed Young Collards with the Cumin and Tangerine
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound collards -- washed and trimmed
2 Tablespoons peanut oil -- or vegetable oil
1 Tablespoon cumin
1/4 teaspoon cayenne -- optional
salt & freshly ground pepper
1 teaspoon freshly grated tangerine rind -- wash the tangerine first
1/2 cup freshly squeezed tangerine juice
Retrieve any thick stems from the collards, chop them roughly, and parboil
them briefly, until they are beginning to become tender, about 5 minutes;
rinse under cold water and squeeze dry.
Heat a 12-inch non-stick skillet over medium-high heat and add the oil.
Add the cumin and cayenne and stir for a few seconds; add the collards and
season to taste. Cook for a few minutes, stirring occasionally, until the
collards are tender and fragrant.
Add the tangerine rind and juice, stir, raise the heat to high for 30
seconds, and serve.
Makes 4 servings
Time: 30 minutes
Other Greens to Use: Kale, mustard.
AuthorNote: A midwinter dish that will warm your bones; if you can't get
young tender collards use spinach, kale, or chard. Just make sure none of
the stems are thicker than an eighth of an inch or so.
Source:
"Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi):
"Nov 2012"
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Per Serving (excluding unknown items): 114 Calories; 8g Fat (55.5%
calories from fat); 3g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 1/2 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 4307 1006
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