Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Kale |
| 1 medium | Red or yellow onion, 1/2\" dice |
| 6 \N | Cloves of garlic, peeled and sliced |
| 1 small | Dried red chilli, seeded & chopped -or- |
| ½ teaspoon | Chili flakes, this really isn't too hot, the soup needs it! |
| 1 \N | Bay leaf |
| 1 teaspoon | Salt |
| 4 mediums | Red potatoes (about 1 lb), scrubbed, 1/2\" dice |
| 2 teaspoons | Nutritional yeast (opt) |
| 7 cups | Water or stock |
| \N \N | Pepper |
| \N \N | Nonfat yogurt (Horizon brand is great, a lot like sour cream) |
For everyone who is fighting off the winter's end germs and illnesses, here's a good NF soup adapted from the Greens cookbook: Cut kale leaves off the stems(you can use the stems to make a stock if you like)wash, and cut into 2" pieces. Cook the onion, garlic, chili, bay leaf and salt in a little water to "saute" them 3-4 min. Add the potatoes, yeast, and 1 cup water. Cover and cook slowly for 5 min. Add kale, cover and steam till wilted. Pour in rest of water, bring to a boil, simmer slowly, covered till potatoes are quite soft, 30-40 minutes. Mash a cup or so of the potatoes against the side or puree in a blender. Add salt and pepper, let sit for an hour or so to develop flavors. Use yogurt for garnish if you want.
Also for calzones...we put pizza/Italian style stuff inside, or black beans/sweet potatoes or squash, or kale/onions/garlic. These fillings would also be good in tortillas or pitas for the guy who needs lunches.
:) Like "World Wraps" the restaurant that turns world cuisine into burritos. Posted to fatfree digest V97 #017 by Tim Bailey <tbailey@...> on Mar 05, 1997