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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the Chicago Tribune, 10/7/09 Ingredients:
2 lbs kale, turnip or 2 lbs mustard greens, trimmed washed |
2 tablespoons olive oil |
2 garlic cloves, crushed |
1 -2 jalapeno chile, finely chopped |
1 small onion, chopped |
1 piece gingerroot |
1 1/2 cups vegetable broth |
1 teaspoon salt |
fresh ground pepper |
Directions:
1. Place the greens in a colander; drain well. Heat the oil in a large saucepan over medium heat. Add the garlic, jalapenos and onion. Cook, stirring, 2 minutes. Stir in the ginger, broth, salt and pepper. Cover, simmer 15 minutes.
2. Increase the heat to high. Stir in the greens. Cook until greens are immersed in the liquid, 2 minutes. Cover saucepan. Reduce the heat to medium low. Cook, stirring occasionally, until tender, about 20 minutes.
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