Kale with raisins and almonds
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Washing Kale in lukewarm water, not cold, will remove sand faster. | ||
| ¼ | cup | Slivered almonds |
| 2 | pounds | Fresh kale, rinsed, stems removed and leaves chopped (20 cups) |
| ½ | cup | Water |
| ½ | cup | Apple juice |
| ¼ | cup | Golden raisins |
| 2 | tablespoons | Butter or margarine |
Directions
Toast almonds in a skillet until golden brown. Set aside. Put kale and water into the skillet. Cover and cook 4-5 minutes, stirring and turning occasionally with 2 spoons, until leaves are just wilted and most of the liquid is evaporated. If all 20 cups won't fit in at once, some to cook down before adding the rest. Stir in apple juice and raisins. Cook uncovered 2-3 minutes, stirring often, until apple juice is almost evaporated. REmove from heat and stir in butter, then almonds. Serves 10. Per serving: 85 cal, 3 gr pro, 11 gr carbo, 4 gr fat, 6 mg chol with butter, 6 mg chol with margarine, 48 mg sodium.
Origin: Women's Day Magazine, October 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-04-94