| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | *filed, 2send, 2try, Lowfat, Vegetables | 4 | servings | |
INGREDIENTS
| 3/4 | lb | Kale |
| 2 | c | Water |
| 3 | Carrots | |
| 1 1/2 | c | Corn kernels; preferably cut from cobs |
| Salt; to taste |
INSTRUCTIONS
1. Wash kale and strip leaves from stalk (tear or use paring knife). Discard stalks and chop leaves into bite-sized pieces. One-quarter pound will yield about 2 cups chopped. 2. Bring water to a boil in a large skillet (not a deep pot) that has a tight fitting lid. 3. Meanwhile, peel carrots and quarter lengthwise. Cut the quarters into 1/2-inch pieces. Place the carrots and corn kernels, if uncooked, in the boiling water, reduce heat, cover skillet, and simmer for 5 minutes. 4. Add the chopped kale (and corn if precooked) to the skillet. Cover and cook for 4 minutes. Water should be bubbling rather vigourously but not boiling over. 5. Sprinkle on salt to taste, stir to conbine, and remove to a serving dish with a slotted spoon. Serve hot. Serve with the broth from the skillet. Good as side dish or as a topping for rice or pasta. EACH 101 cals, 1g fat (7% cff) REVIEW - According to the authors, Johnna Albi's children liked this dish. Cooking the carrots and corn sweetens the water for the kale. >kitpath@earthlink.net Recipe by: Greens Glorious Greens! Albi and Walthers Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 12, 1999, converted by MM_Buster v2.0l.
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