Recipe - Beansngreens

1 bn (app. 20 med. leaves)
Collards
1 cup FRESH butterbeans (limas or
Blackeyed peas would work
Too)
1 small Onion, chopped
1 Or 2 fresh hot peppers,
Seeded and chopped
One half cup White wine
2 Bayleaves

Put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to medium
high, and do not cover (yet). let the beans simmer as you prepare the
greens: rinse each leaf, devein, stack flat on top of one another, roll
them up tightly, and slice across the roll to shred them nicely. add the
onions to the beans and cook until just translucent. add the greens and the
hot peppers and mix well. put the lid onto the pressure cooker and bring up
to pressure. cook at pressure for about 3 minutes. cool the cooker under
cool water. serve the beans and greens with your favorite vinegar (like
apple cider, balsamic, or rice).

From: Libby eac9m@poe.acc.virginia.edu. Fatfree Digest [Volume 11 Issue
5], Oct. 5, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip