Thursday, June 11, 2009

Kale with Garlic and Hot Red Pepper

Make this simple side dish to load up on Vitamins K and C, beta carotene and the antioxidant lutein.

Bring 2 cups of water to a boil in a Dutch oven. Add 1 pound chopped kale; cover and cook for 2 minutes - the kale will be wilted and bright green. Drain in a colander, and press with paper towels until barely moist.

For convenience, the original recipe suggested buying a "1-pound bag of kale". I've never seen anything of the like in my supermarket, so I simply bought just over a pound of kale (to account for the weight of the stems) and chopped it at home, but if your supermarket has pre-packaged kale, by all means use that!

Heat a medium saucepan over low heat; add 2 teaspoons olive oil and 3 minced garlic cloves and cook for 4 minutes, stirring occasionally.

Add the kale, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/4 tsp. crushed red pepper; increase the heat to medium-high and cook for 3 minutes, stirring constantly.

2/3 a cup is 60 calories.

kale $4.98

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance