Date: Sat, 16 Apr 94 18:14:30 CDT
From: judith@utig.ig.utexas.edu (Judith Haller)
Adapted from Friendly Foods
COLLARD GREENS WITH ARAME AND CARROTS
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