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- 10 cup kale, Swiss chard, mustard
- greens, or a combination of
- 2 med onions, thinly sliced
- 2 tbsp olive oil
- 1/3 cup water
- salt & pepper to taste
- juice of ½ lemon, optional
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 occasionally, 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 ½ to 1 vegetables. Sure that some could use this. Food exchange per serving: 1 vegetable exchange + 1 fat exchang