Braised kale

Yield: 1 servings

Measure Ingredient
2 larges Bunches fresh kale, washed in cold water
2 smalls Scallions, finely minced
2 tablespoons Margerine
½ teaspoon Salt
½ teaspoon Sugar
\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

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