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Title: Spicy Kale
Categories: Vegetable Vegetarian Side
Yield: 1 Servings
| 1 | lg | Onion, diced (about 1 1/2 cups) |
| 1 | tb | Olive oil |
| 1 | bn | Fresh kale (about 2 pounds) |
| 2 | ts | Vinegar (or to taste) |
| 1/4 | ts | Crushed red pepper flakes (or to taste) Salt and ground blac |
* NOTE: Kale is best stored unwashed in a plastic bag in the refrigerator.
In a large skillet or saucepan, saute the onion in the oil over low heat until translucent, about 10 minutes. While the onion cooks, thoroughly rinse the kale. Remove and discard the large stem ends and coarsely chop the leaves.
Add the moist kale leaves to the onions and cook, covered, stirring occasionally, until the leaves are wilted but still bright green, about 5 minutes. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste. Serve immediately or at room temperature.
Makes 4 servings.
Per 4-ounce serving: 55 calories; 2 g protein; 2.2 g fat; 7.5 g carbohydrate; 43 mg sodium; 0 mg cholesterol.
VARIATIONS: Replace the vinegar and red pepper flakes with Tabasco or other hot pepper sauce to taste.
Add a cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
Omit the vinegar and add up to 1/2 cup of prepared sauerkraut.
Add about 2 cups of cooked field peas or lima beans.
Top with chopped black olives and chopped hard-cooked eggs.
[Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}]
Posted by Fred Peters.
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