Yield: 4 servings
|2 pounds||Kale; stems removed|
|2 cups||Fat-free chicken stock|
|1 medium||Onion; chopped|
|4 eaches||Mushrooms; sliced|
|¼ cup||Chopped baked ham|
|2 eaches||Tomatoes; peeled & quartered|
|\N \N||Salt & ground black pepper|
|\N \N||Bouquet of mixed chopped fresh herbs, such as parsley, marjoram, and summer savory|
Wash the kale in at least 3 changes of water, swishing them about to rid them of sand and dirt. Lift the greens out of the water each time. Drop the kale into boiling salted water and cook until tender, about 15 minutes. Drain, and return to the pot.
Add the stock, onion, mushrooms, and ham to the kale. Cook slowly, stirring frequently , for 10 to 15 minutes. Add the tomatoes, and cook until the liquid has reduced and thickened and the stew is well flavored, 5 minutes. Season with salt and pepper to taste.
Serve sprinkled with the fresh herbs.
_The Heritage of Southern Cooking_ Camille Glenn, 1986 Workman Publishing ISBN 0-89480-117-1 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-30-95