Yield: 1 servings
|2 larges||Bunches fresh kale, washed in cold water|
|2 smalls||Scallions, finely minced|
|\N \N||White pepper to taste|
Destem kale by holding stem with one hand and tearing leafy portion away from you with the other hand. Discard stems and ribs; julienne.
Bring a large pot of lightly salted water to a boil. Add kale; cook, uncovered 1 minute. (taste a shred it may need another minute) Place in colander; run under cold water to stop cooking. Drain well; refrigerate. (if desired, this step can be done the day before) Just before serving, melt margerine in a large nonstick skillet. Add scallions; saute 1 minute. Add kale; sprinkle with salt, sugar and pepper. Reheat gently 2 mins, tossing carefully. Serve immediately.
Makes 8 servings.
Per serving 50 cals, 2g fat
From Vegetarian Times Nov 1995
Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 11-27-95