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Getting Green on the Dinner Table

November 4, 2010

Whoops!  That week flew by!  This recipe has been keeping us charged this week.  It’s one of our favorites and very simple. I recommend using it as filling for stuffed roasted peppers or eating over pasta!

Salsa Greens
Serves 4

1 bunch collard greens, de-stemmed and cut chiffonade style (stacked, rolled tightly and cut into thin strips)
2 c. your favorite salsa (I use a chunky bean or fruit salsa)
2 c. black beans (optional)

To Do:
1: Place greens and salsa in a large saucepan on medium heat.  Cook 10 minutes or until greens begin to soften.  Stir frequently.
2: Toss in beans (optional) and cook 5 minutes more or until greens are tender.

One Comment leave one →
  1. November 5, 2010 12:15 pm

    This might be dinner tonight. I have collards that need to get used!

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