2 cups water
1 pound and 3 ounces beef chorizo
2 large onions, sliced
3 large cloves of garlic, slivered
Three cups garlic mustard greens, trimmed and washed
One cup dandelion greens, trimmed and washed
1 tablespoon balsamic vinegar
<
Boil chorizo in two cups of water for twelve minutes. Drain. Add onions and garlic and cook until transparent. Add greens and and balsamic vinegar. Cover and turn off burner. Greens will be cooked in three minutes. Serves six. Leftovers can be added to Brazilian Fried Rice the recipe for which I will post next week.
No comments:
Post a Comment