0 people want to try | 0 have favorited
Prep time: 15 minutes; cook: 10 minutes Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into strips about 1/4-inch wide (makes about 2 cubs) Bring water to a boil and add vermicelli. Remove from heat; let stand for 5 minutes and drain. In a small bowl, stir together honey, 1/4 teaspoon oil, pepper flakes, 1/2 teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set aside. To prepare chard, warm remaining oil in a large skillet over medium heat; add greens and turn constantly until they begin to wilt. Add remaining fish sauce and vinegar; continue turning until greens are soft and dark green. Remove from heat. Place equal portions of vermicelli in 2 bowls, top with carrot, green onion and greens. Drizzle ssuce over dish and sprinkle with remaining peanuts. Per serving (2 cups): 333 Calories, 11% fat (4.1g); 84% carbs; 5% protein. >recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a food writer and cookbook author; occasionally she writes/edits for the San Francisco Chrinicle. Recipe by: Ethel W. Brennan for SHAPE Posted to EAT-LF Digest by KitPATh
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Sesame Seasoned Greens with Rice Vermicelli. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!