| 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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