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Tuesday Recipe Club: Greens and Spuds

April 18th, 2006

From Hockey God:

Greens and Spuds

* Heat oil in pan

* Add 1 T black mustard seed, cook until they start snapping

* Add 1/2 T turmeric, salt and pepper, onions and garlic, saute

* Dice potatoes and rinse, add to saute

* Dice greens (we like collard best, but others are fine, too), add to saute with water to prevent sticking and to make a little sauce

* Cook until greens and spuds are tender (20-30 minutes), adding water as necessary

* Add dash of lemon or lime juice and coriander (about 1 T), cook for another 5 minutes

* Garnish with fresh chopped cilantro and serve over rice

* Serve with love

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