Date: Tue, 04 Oct 94 19:23:47 EDT
From: Libby (eac9m@poe.acc.virginia.edu)
beans'n'greens
1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves
put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).
kwvegan vegan