Kale With Spicy Relish |
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Ingredients:
- 1 cup seeded and diced tomatoes
- 1/2 cup minced poblano or Hungarian wax pepper (or any
other mild chili pepper)
- 1/2 cup minced red onion
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 3/4 pounds kale
Directions:
- Combine tomato, pepper, onion, garlic, balsamic vinegar,
and olive oil; cover and let stand at room temperature at
least 1 hour. (Or refrigerate overnight; bring to room temperature
before serving.)
- Trim 1/4 inch off stem ends of kale leaves; use a sharp
knife to cut leaves away from stems and thick center ribs.
Rinse kale and shake off excess water. Cut into bite-size
pieces.
- Add 1/2 cup water to a heavy large skillet or Dutch oven,
and bring to a boil over medium-high heat. Add kale; cover,
reduce heat, and cook 20 minutes or until kale is tender,
stirring occasionally.
To serve, spoon tomato relish over each serving of kale..
Yield: Serves 6
Nutrients: (per serving)
- 100 calories
- 3 g fat (0 gram saturated)
- 0 mg cholesterol
- 315 mg sodium
- 5 gm protein
- 17 gm carbohydrates
The
Guilt-Free Comfort Cookbook, How to Eat Well, Enjoy Your Favorite
Foods, and Stay Healthy, by Georgia Kostas, R.D., M.P.H.,
with Robert A. Barnett.
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