| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion diced; about 1 1/2 cups |
| 1 |
tb |
Olive oil |
| 1 |
bn |
Kale (about 2 pounds) |
| 2 |
ts |
Vinegar (or to taste) |
| 1/4 |
ts |
Crushed red pepper flakes (or more to taste) |
|
|
Salt and ground pepper to taste |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Wed, 10 Jul 1996 21:30:04 EDT
Saute the onion in the oil in a large skillet or saucepan on low heat for
about 10 minutes, until translucent. While the onion sautes, thoroughly
rinse the kale. Remove and discard the large stem ends, and coarsely chop
the leaves. Add the moist kale to the onions and cook, covered, for about 5
minutes, stirring occasionally, until the leaves are wilted but still
bright green. Stir in the vinegar and red pepper flakes. Add salt and
pepper to taste, and serve immediately or at room temperature. Serves 4
Variations: Replace the vinegar and crushed red pepper flakes with Tabasco
or other hot pepper sauce to taste. Add a cup of canned crushed tomatoes
and/or 2 cups of cooked potato cubes. Omit the vinegar and add up to 1/2
cup of prepared sauerkraut. Add about 2 cups of cooked field peas or lima
beans. Top with chopped black olives and chopped hard-boiled eggs.
Recipe is from _Moosewood Restaurant Cooks at Home_.
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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