Recipe - Hale Kale (Creamed)

2 pound Kale; center stalks
Removed
Three fourths cup Evaporated skim milk
1/8 teaspoon Ground nutmeg
One fourth cup Nonfat sour cream
Freshly ground pepper

Just like creamed spinach, but much denser, more flavorful and loaded with
calcium, iron and vitamin C.

1. Blanch kale (about 2 min.) in boiling water until tender. Rinse in ice
water and cut into 1/2inch ribbons.

2. In a large saucepan over medium heat, combine the kale, milk and nutmeg.
Simmer 2 min. Reduce heat to low and cook for 5 min., or until the milk has
reduced and thickened. Stir in sour cream and season to taste with pepper.

[serves 8. at 70 cal., 0.6 g. fat Pat H. McRecipe 1996, see Thanksgiving
Menu]
Recipe By : Bobby Flay and Holly McCord, Nov 1996

Posted to CHILEHEADS DIGEST V3 #140

Date: Fri, 25 Oct 1996 10:30:03 0400

From: kmeade@ids2.idsonline.com (The Meades)