Vegoladas: Wild Greens

Total Time:
25 min
10 min
15 min

Yield: 4 to 6 servings

  • 1 to 2 pounds vegoladas, fresh and well rinsed
  • 1 tablespoon lard or oil
  • 1/2 yellow onion, diced
  • 2 dried hot red chile peppers, whole
  • 2 to 3 cloves garlic, diced
  • 1/4 cup canned or fresh tomato, chopped
  • Place the vegoladas in a colander and then into a 6-quart stock pot. Add enough water to cover the greens. Boil the greens 15 to 20 minutes or until tender.

  • Remove the colander and drain. Let stand periodically pushing on greens with a paper towel to extract the water. Set aside.

  • Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well.

  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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