| 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)
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”