Recipe - Greens With Pot Liquor

1 teaspoon Vegetable oil
1 cup Thinly cut or sliced up onion
2 Minced garlic cloves
10 cup Washed, trimmed and coarsely
chopped greens (try kale,
collard, mustard or turnip)
3 cup Lowsodium chicken broth or
Ham Broth (see recipe)
1 teaspoon Granulated sugar
1 teaspoon Cider vinegar
1 pn Ground red pepper (optional)

1. Place large, deep nonstick skillet or saucepan over medium heat 30
seconds. Add oil; heat 30 seconds. Add onion and saute until wilted, about
5 minutes. Add garlic; cook 1 minute longer.

2. Add greens and toss until slightly wilted, 12 minutes. Add broth,
sugar, vinegar and ground red pepper, if using; bring to a boil. Reduce
heat to low, cover and simmer until tender, about 10 minutes. Divide greens
and broth ("pot liquor") evenly into 4 serving bowls.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 26, 1997.