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Suggest a better descriptionIn 8-quart saucepot, combine spinach leaves, mustard greens, beet greens, cabbage, watercress, parsley, green onions, bay leaf and water. Over high heat, heat to boiling. Reduce heat to low. Simmer, uncovered, 20 minutes. Meanwhile, in 12-inch skillet, over medium heat, in hot oil, cook celery, green pepper and garlic 10 minutes. Add Tabasco pepper sauce, salt, basil, thyme and allspice to saucepot. Simmer vegetable mixture 40 minutes. Carefully remove 6 cups of vegetable mixture. In food processer or blender, puree mixture in batches. Return to saucepot. Set aside 2 cups of vegetable mixture. In 12-inch skillet over medium heat, melt butter or margarine; stir in flour until well blended and smooth. Gradually stir in 2 cups reserved vegetable mixture; cook until mixture thickens, stirring constantly. Return mixture to saucepot. Heat to boiling. Busted by Karen Sonnessa
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 138 | ||
Calories from Fat: 109 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 9.2mg | 3 % | |
Sodium 151.7mg | 5 % | |
Potassium 132.4mg | 3 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.4g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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