Collard Greens and Baby Bok Choy Saute Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Vegetable Dishes

Collard Greens and Baby Bok Choy Saute

From Dorothy McNett's recipes at 2-3 servings as a vegetable side dish.

1-2 tablespoons butter
1-2 tablespoons olive oil
2-3 tablespoons finely diced onion
4-5 large leaves collard greens
1 head baby bok choy
pinches of sea salt
freshly ground pepper
1 tablespoon flour
1/2 cup broth or water (Herb Stock)

First wash the collard greens and bok choy. Strip the collard greens from the center stem. Roll up the leaves and slice into strips. Also dice the stems. Slice the bok choy into strips. In heavy bottomed saute pan, heat the butter and oil. Add the diced onion and cook and stir about 1 minutes. Add the prepared greens. Cook and stir about 5 minutes. Add the salt, pepper and flour and stir well, adding the broth. (It is best if the broth is warm, or at room temperature instead of cold). Cook and stir to cook the flour and thicken the juices. Serve with pastas, meat, fish, poultry, salads, etc.

Recipe created 2013-04-23.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.