If you are using very young tender beet greens or mustard greens, stem them, chop the leaves, then saute in 2 tablespoons olive oil with a clove of garlic until wilted; season to taste. If the greens you are using are tougher, blanch them for 4 minutes or until tender, then drain well and chop. Only then saute in garlic and olive oil until heated through; season to taste. Yield: 2 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:47:07 -0500 From: Gail Shermeyer <email@example.com>
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 239 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 239
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