| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Side dish, Vegetables, Vegetarian, Eat-lf mail | 4 | Servings |
INGREDIENTS
| 6 | Leaves Kale, curly | |
| 16 | oz | Tomatoes, Canned, cut, in juice |
| 1/2 | ts | Italian Seasoning |
INSTRUCTIONS
NOTE: Can use any green not only kale A few days ago I got a craving for something with kale, and decided to see what I could toss together with what was in the pantry. The result is a very tasty side dish that could hardly be easier to cook: Cut or tear kale into bite-sized pieces. Place in a colander and rinse under running water. Don't drain too thoroughly, as you want a fair bit of water to remain on the leaves. Place the washed kale into a non-stick frying pan on medium heat. Stir as the leaves wilt. When the leaves are wilted but not completely tender (they should be a brilliant green at this point), add the ready-cut tomatoes, reserving the juice. Sprinkle the spices over the pan and continue to stir for a few moments, until the tomatoes are heated through. Add reserved tomato juice to taste; adding a lot will make a soup-like dish, while adding a little will make more of a traditional side dish. This is really very good and quick to make...Reggie NOTES : Cal 73.3, Fat 1g, Carb 15g, Dietary Fiber 3.2g, Protein 4.4g, Sodium 228mg, CFF 10.3%. Recipe by: emilyb@netcom.com (Emily Breed) Posted to Digest eat-lf.v097.n093 by Reggie Dwork <reggie@reggie.com> on Apr 07, 1997
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