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collard-carrots recipe

Date:    Sat, 16 Apr 94 18:14:30 CDT
 From:    judith@utig.ig.utexas.edu (Judith Haller)
 Adapted from Friendly Foods
 5 tbs dried arame  (seaweed, from HFS or Asian market)
 1/2 c warm water
 1 cup sliced onions
 1 cup julienned carrots
 1/2 tsp minced ginger
 1/2 cup water
 1 cup summer squash, cut into 1/4" slices and halved
 2 cups stemmed and chopped collard greens, packed (kale is good here, too)
 2 1/2 tbs white miso
 2 tbs lemon juice
 Soak the arame in warm water for 5-10 min. Drain and chop into small
 pieces. You should have about 2/3 cups arame. 
 Saute, in a little water or broth, the onions, carrots, ginger for about 5
 min or til onions are translucent. Add the 1/2 c water, then stir in the
 squash and greens. Cook about 4 minutes. 
 Mix the miso and lemon juice together (i.e., mash and stir til smooth). Add
 to the vegetables, along with the arame and cook another 3 minutes. The
 greens should be cooked thoroughly. Serve hot. 
 Makes 6 normal servings (or one main dish PIG OUT plus leftovers for lunch). 
 kwvegan vegan