Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb kale -- center stalks
: removed
3/4 c evaporated skim milk
1/8 ts ground nutmeg
1/4 c 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 1/2-inch
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. Stirin 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

Date: Wed, 23 Oct 1996 20:30:02
~0700 (

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