| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 8 | Servings | |
INGREDIENTS
| 2 | lb | Kale; center stalks |
| Removed | ||
| 3/4 | c | Evaporated skim milk |
| 1/8 | ts | Ground nutmeg |
| 1/4 | c | Nonfat sour cream |
| Freshly ground pepper |
INSTRUCTIONS
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 1/2-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. Stir in sour cream and season to taste with pepper. [serves 8. at 70 cal., 0.6 g. fat Pat H. McRecipe 1996, see Thanksgiving Menu] Recipe By : Bobby Flay and Holly McCord, Nov 1996 Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25 Oct 1996 10:30:03 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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