| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Kale, center stalks |
|
|
Removed |
| 3/4 |
c |
Evaporated skim milk |
| 1/8 |
t |
Ground nutmeg |
| 1/4 |
c |
Nonfat sour cream |
|
|
Freshly ground pepper |
INSTRUCTIONS
1996
Just like creamed spinach, but much denser, more flavorful and loaded
with calcium, iron and vitamin C. Blanch kale (about 2 min.) in
boiling water until tender. Rinse in ice water and cut into 1/2-inch
ribbons. 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 Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25
Oct 1996 10:30:03 -0400 From: kmeade@ids2.idsonline.com (The Meades)
A Message from our Provider:
“Your life will have a purpose with the Saviour.”