Spicy Collards
1 large onion, diced
1 tbsp. olive oil
1 bunch collards (about 2 pounds)
2 tsps. vinegar (or to taste)
1/4 tsp.. crushed red pepper flakes
salt and pepper
Saute the onion in the oil in a large skillet or saucepan on low heat for about
10 minutes, until translucent. While the onion sautes, thoroughly rinse the
collards. Remove and discard the large stem ends, and coarsely chop the leaves.
Add the moist collards to the onions and cook, covered, for about 5 minutes,
stirring occasionally, until the leaves are wilted but still bright green. Stir
in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve
immediately. Serves 4.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/quick_vegetarian/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/quick_vegetarian/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
