Hale kale (creamed)

Ingredients

Directions

2 lb kale -- center stalks

: removed

¾ c evaporated skim milk

⅛ ts ground nutmeg

¼ c nonfat sour cream

: freshly ground pepper Just like creamed spinach, but much denser, more flavorful and loaded with calcium, iron and vitamin C. 1. Blanch kale (about 2 min.) in boiling water until tender. Rinse in ice water and cut into ½-inch ribbons. 2. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or until the milk has reduced and thickened. Stirin sour cream and season to taste with pepper.

[serves 8. at 70 cal., ⅗ g. fat Pat H. McRecipe 1996, see Thanksgiving Menu]

Recipe By : Bobby Flay and Holly McCord, Nov 1996 ~0700 (