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Recipes, Links and Information => Members' Recipes Recipes Index => Meatless, Vegetarian, Pasta => Topic started by: Marilyn on March 23, 2005, 11:26:52 AM
Caorlina Kale
1 lb. Kale, chard, beet greens, collard greens or mustard greens
1 – 28-oz. can chopped tomatoes and their juices
1 cup minced onions
1 tsp. olive oil
1 ½ tsp. ground cumin
2 garlic cloves, pressed or minced
1 tsp. hot pepper sauce or ¼ tsp. crushed red pepper
½ tsp. salt
Black pepper to taste
Wash the greens. Remove large stems and any discolored leaves. Stack the leaves and slice them crosswise into ¼-inch strips.
Sauté onions in oil for 2-3 minutes. Add garlic and cumin. Add tomatoes, hot sauce (or crushed red pepper) and salt and cook on medium heat for 3-4 minutes. Add greens, cover, and gently simmer, stirring frequently, for 5-10 minutes, or until the greens are tender. (Some greens will take longer than others). Add pepper to taste and serve.
Serves 4-6, with 71 calories per serving, 1.8 g. fat, 0 mg. Chol., 333 mg. Sodium, 12.3 g. carb.
Hmmm! Sounds very good!!!!
I love kale, Marilyn. I think I'll get some at the market next week and try this.
:)
Ruth Ann
Sounds good John will enjoy this. Give him a change of pace in his meals on the road!