10 cup Kale, Swiss Chard, Mustard
Greens, or a combination of
2 medium Onions, thinly sliced
2 tsp Olive oil
1/3 cup Water
Salt & pepper to taste
Juice of 1/2 lemon, optional
Directions
Wash the greens well and chop some of the stems with the leaves. In a
large saucepan, cook onions in oil or butter until golden. Add greens
and water. Cover and cook over medium heat, stirring occasionaly,
just until the greens are tender. Season with salt & pepper. Sprinkle
with lemon juice if desired. Found on the cooking echo and have not
used these greens to much. I have the greens a Free. The onion could
count as a 1/2 to 1 vegetables. Sure that some could use this.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Servings: 5 servings
Greens Galore Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Side Dishes; Vegetables
The History of Recipes
We are able to follow the history of written recipes far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, sadly, these early cookbooks were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Continuing our culinary historical journey, we have a couple of books which appeared in the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the curry that is popular today, but rather descriptions of the types of meals eaten by the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, such as basil and coriander. The introduction of these new culinary ideas created an increase in publications on food, many of which are now in academic collections. Over the succeeding few centuries, the wealthy families of Europe strove to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections could command a high salary. However, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down popular recipes of the day. When we get to the 20th century, recipe books were starting to become popular mostly as a result of more people being able to read, more free time and having more money to spend. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Greens Galore recipe.
