Thursday, July 28, 2011

Root Veggies Chowder with Collard Ribbons

1. Combine orange juice, maple syrup, vinegar. Set aside.
2. Heat oil. Cook onion. Add salt and ginger. Add water to make broth. Set aside.
3. Heat oil. Cook potatoes, carrots and rutabaga until well-browned.
4. Add vegetables to onion broth. Cook until tender.
5. Add collard greens.
6. Stir in 2 Tbs. of orange juice mixture.
(From magazine)

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