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US Regional   -   Hot And Spicy Greens   adapted from Betty Crockers New International Cookbook

  • 2 Tablespoons Margarine
  • 2 Pounds Collard Greens -- or spinach chopped
  • 1 Medium Serrano Pepper -- chopped
  • 1 Small Onion -- finely chopped
  • 2 Teaspoons Ginger Root -- grated
Directions melt margarine in dutch oven over medium heat. cook remaining ingredients until greens and onion are tender. drain and serve.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 2, Easiness: 4, Speed: 3, Overall: 3 Rate this recipe

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