Vegoladas: Wild Greens - vegoladas

Method

• 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.
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