| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4star, Condiments, Low calorie | 12 | Servings | ||
INGREDIENTS
| 3/4 | lb | Kale, remove ribs and stems |
| 4 | Garlic cloves, peeled | |
| 3/4 | c | Basil leaves, or combination |
| of basil and cilantro | ||
| 1 | Lemon and/or lime, juiced | |
| 2 | T | Olive oil, light |
| 1 | t | Salt, or |
| Garlic salt | ||
| 1/2 | t | Black pepper, or less to |
| taste | ||
| Extra virgin olive oil | ||
| optional |
INSTRUCTIONS
Wash and stem the kale. Leaving water on leaves from washing, coarsely chop kale. Place in a large microwavable bowl and cover. Microcook on high (100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let standing 3 to 5 minutes. Remove cover to cool. Drop garlic into the bowl of a food processor with the motor running. When finely minced, add the basil, cilantro if using, and cooked kale. Process until unform. (Pat added a little of the kale "juice.") Add juice, olive oil, salt and pepper. Pulse to combine. Serve as you would any pesto: toss with pasta; add to soups and stews. Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff); Cholesterol 0mg; Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin A] NOTES : When I saw this idea, I was very enthused. Kale might be nutritious, but often it is tough and chewy. We serve it raw as a decoration; cooked only when I can use the large bunch. Here's a recipe that really works for me. I freeze it into cubes and add it to soups, stews, and salad dressings! I added the cilantro and lime options to the recipe. -Pat Hanneman (kitpath@earthlink.net) Recipe by: PHYTOPIA COOKBOOK by Gollman and Pierce (1998) Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 13, 1998, converted by MM_Buster v2.0l.
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