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See Also: Vegetable Dishes
Collard Greens and Baby Bok Choy Saute
From Dorothy McNett's recipes at www.dorothymcnett.com. 2-3 servings as a vegetable side dish.
1-2 tablespoons butter
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.