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Recipes
| ¼ cup |
Canola oil |
| 1 lrg |
leek, chopped |
| 4 |
garlic cloves, chopped |
| ½ teaspoon |
sweet Basil |
| ½ teaspoon |
fresh Oregano |
| ½ teaspoon |
bay leaves, chopped |
| ½ ?? |
lemon pepper |
| salt to taste |
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| 1 lbs. |
each fresh collard, mustard, turnip, swiss chard and kale, washed and chopped |
| ½ cup |
julienne sun dried tomatoes |
| 1 cup |
water |
| 2 cup |
heavy whipping cream |
| 1 cup |
Smoked Gouda cheese, shredded |
| 1 lb |
penne pasta (cooked) |
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In large skillet, sauté leek and garlic until caramel colored. Add next 7 ingredients. Stir. Add greens and stir until wilted. Add sun-dried tomatoes and continue to stir. Add water and simmer until greens are tender. Add 2 cups heavy whipping cream; cook until thickens; add cheese.
Serve over pasta
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