Spicy Kale Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 T: Olive oil,
-*,
1 bunch: Fresh kale, about 2 pounds
2 t: vinegar, or to taste
1/4 t: crushed red pepper flakes,
Directions:
: (or to taste)
: lg onion, diced (about 1 1/2
: -cups)
: Salt and ground black
: -pepper, to taste
* NOTE: Kale is best stored unwashed in a plastic bag in the
refrigerator. In a large skillet or saucepan, saute the onion in the
oil over low heat until translucent, about 10 minutes. While the
onion cooks, thoroughly rinse the kale. Remove and discard the large
stem ends and coarsely chop the leaves. Add the moist kale leaves to
the onions and cook, covered, stirring occasionally, until the leaves
are wilted but still bright green, about 5 minutes. Stir in the
vinegar and red pepper flakes. Add salt and pepper to taste. Serve
immediately or at room temperature. Makes 4 servings. Per 4-ounce
serving: 55 calories; 2 g protein; 2.2 g fat; 7.5 g carbohydrate; 43
mg sodium; 0 mg cholesterol. VARIATIONS: Replace the vinegar and red
pepper flakes with Tabasco or other hot pepper sauce to taste. Add a
cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
Omit the vinegar and add up to 1/2 cup of prepared sauerkraut. Add
about 2 cups of cooked field peas or lima beans. Top with chopped
black olives and chopped hard-cooked eggs. [Moosewood Restaurant
Cooks at Home; The Moosewood Collective] [A Fireside book; 1994; ISBN
0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 11-24-94
Source from luhu.jp
: lg onion, diced (about 1 1/2
: -cups)
: Salt and ground black
: -pepper, to taste
* NOTE: Kale is best stored unwashed in a plastic bag in the
refrigerator. In a large skillet or saucepan, saute the onion in the
oil over low heat until translucent, about 10 minutes. While the
onion cooks, thoroughly rinse the kale. Remove and discard the large
stem ends and coarsely chop the leaves. Add the moist kale leaves to
the onions and cook, covered, stirring occasionally, until the leaves
are wilted but still bright green, about 5 minutes. Stir in the
vinegar and red pepper flakes. Add salt and pepper to taste. Serve
immediately or at room temperature. Makes 4 servings. Per 4-ounce
serving: 55 calories; 2 g protein; 2.2 g fat; 7.5 g carbohydrate; 43
mg sodium; 0 mg cholesterol. VARIATIONS: Replace the vinegar and red
pepper flakes with Tabasco or other hot pepper sauce to taste. Add a
cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
Omit the vinegar and add up to 1/2 cup of prepared sauerkraut. Add
about 2 cups of cooked field peas or lima beans. Top with chopped
black olives and chopped hard-cooked eggs. [Moosewood Restaurant
Cooks at Home; The Moosewood Collective] [A Fireside book; 1994; ISBN
0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 11-24-94
Source from luhu.jp