The greens were an organic mix that I picked up from the McCeldons Farm stand at the Scottsdale Farmers Market. I started with a little oil in the pan, and sauted the greens for a couple minutes.
Then, I added about a cup of vegetable stock and let simmer (covered) for 12 minutes or so.
I use a concentrated vegetable stock called "Better Than Bouillon"-- just mix a little in hot water and it's ready (it stores well in the freezer and lasts forever).
When they were nice and tender I just drained the greens and they were ready to serve.
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