Stir in kale, and cook until wilted. Serve hot or warm.
Yield: 6 servings
Savory Sauteed Green Beans
2 pounds of snapped beans
1 whole vidalia onion or 1 cup of shallots
half a cup of sliced mushrooms
2 tablespoons of butter
1/4 cup of virgin olive oil
salt and pepper
Boil green beans in salted water. When cooked, place to the side.
Saute sliced onions or shallots and mushrooms in olive oil and butter.
Add garlic-but make sure the garlic does not burn.
Add the green beans to the saut��ed mixture and combine.
Add salt and pepper to taste.
3 pounds collard greens
2 tablespoons vegetable oil
6 medium carrots, chopped
2 medium onions, chopped
1 medium russet potato, scrubbed, cut in 1-inch cubes
1 rib celery, chopped 1 tablespoon minced fresh gingerroot
2 fresh hot chili peppers, seeded, minced
1 clove garlic, minced
2 quarts water
1 1/2 tablespoons Vege-Sal
Cider vinegar, for serving
Fill a sink with cold water and add the collards. Agitate them to remove the dirt, changing the water if necessary; drain. Cut off the woody stems and cut crosswise into 1/4-inch pieces. Coarsely chop the leaves.
Heat the oil in a kettle large enough to hold the greens. Add carrots, onions, potato, celery, ginger, chili and garlic. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes. Stir in chopped stems and water; heat to a boil. Add a batch of collard leaves and cook until wilted. Repeat adding batches until all fit in the kettle.
Reduce heat to medium-low and cook, stirring often, until all the vegetables are tender, about 1 hour. Stir in the Vege-Sal, cover tightly and let stand for 10 minutes. Serve with vinegar on the side.