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. Dont 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: email@example.com (Emily Breed) Posted to Digest eat-lf.v097.n093 by Reggie Dwork
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 0.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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