0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Yield: |
6 to 8 servings |
| Level: |
Easy |
| Yield: |
6 to 8 servings |
Ingredients
- Deselect All
- 2 tablespoons ginger julienned
- 1 large onion, minced
- 1 tablespoon sliced garlic
- 1 pound kale, prepped into 1 inch pieces
- 1 pound Swiss chard, prepped into 1 inch pieces
- 1 pound mustard greens, prepped into 1 inch pieces
- 1 cup chicken stock
- 1/4 cup balsamic vinegar
- Salt and black pepper to taste
- Olive oil to cook
Instructions
- Preheat the oven to 350 degrees.
- In a large oven pot with cover, coat with olive oil and sautee ginger, onions and garlic over medium heat. Add the greens and pack them in the pot. They will shrink big time in the oven. Season well and add the chicken stock and vinegar. Cover and place in oven for 45 minutes. Check after 20 minutes, verify flavor and stir.
- PLATING Slice thick pieces of prime rib and place on top of a pile of mashers. Place a small mound of greens and sauce the plate.
- Wine Recommendation: Bacchus, Cabernet Sauvignon, California, 1996
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
148 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
7 g |
| Sugar |
7 g |
| Protein |
8 g |
| Cholesterol |
1 mg |
| Sodium |
723 mg |
| Serving Size |
1 of 6 servings |
| Calories |
148 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
7 g |
| Sugar |
7 g |
| Protein |
8 g |
| Cholesterol |
1 mg |
| Sodium |
723 mg |