Braised kale

1 servings

Ingredients

Quantity Ingredient
2 larges Bunches fresh kale, washed in cold water
2 smalls Scallions, finely minced
2 tablespoons Margerine
½ teaspoon Salt
½ teaspoon Sugar
White pepper to taste

Directions

Destem kale by holding stem with one hand and tearing leafy portion away from you with the other hand. Discard stems and ribs; julienne.

Bring a large pot of lightly salted water to a boil. Add kale; cook, uncovered 1 minute. (taste a shred it may need another minute) Place in colander; run under cold water to stop cooking. Drain well; refrigerate. (if desired, this step can be done the day before) Just before serving, melt margerine in a large nonstick skillet. Add scallions; saute 1 minute. Add kale; sprinkle with salt, sugar and pepper. Reheat gently 2 mins, tossing carefully. Serve immediately.

Makes 8 servings.

Per serving 50 cals, 2g fat

From Vegetarian Times Nov 1995

Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 11-27-95

Related recipes