While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
o 4 minutes more. Wilt greens into the pan and season
Stem and wash fresh greens; place in water in a
Wash greens; remove stems and cut or
ut all of the collard greens into bite size pieces (about
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
o 1 week.
Taco Recipe:
Place three medium bowls
cup broth and the greens.
Cover and reduce heat
n carrots.
Lay the greens (stems removed and coarsely torn
You can saute spinach, chard or beet greens without pre-boiling; just saute them as below for about 5 minutes or until wilted. Serve with fresh lemon wedge or about 1/2 cup mushrooms (optional).
ater).
Fill pot with greens and sprinkle liberally with salt
ooks.
Add the collard greens, bring the soup back to
he pizza according to the recipe.
For Grilled Greek Chicken
onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and
esired amount of mixed baby greens in a large bowl.
0-45 minutes.
Add greens and cook until tender, another
he crabmeat. Garnish with baby greens. Drizzle the viniagrette around the
Drain pineapple.
Heat syrup to a boil; add gelatin and stir until dissolved.
Set aside to cool.
Combine cream cheese, pineapple, pimento, celery and salt.
Blend well.
Fold into cooled gelatin.
Whip cream until stiff and fold into gelatin. Turn mixture into a mold and chill.
Unmold and serve on crisp greens.
(Makes 6 to 8 servings.)
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender.
Add tomato and spinach or greens and water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally.
Add spices and peanut butter.
Reduce heat to lowest possible and stir until sauce is smooth.