Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Kale; stems removed
2 c Fat-free chicken stock
1 md Onion; chopped
4 ea Mushrooms; sliced
1/4 c Chopped baked ham
2 ea Tomatoes; peeled quartered
Salt ground black pepper
Bouquet of mixed chopped
-fresh herbs, such as
-parsley, marjoram, and
-summer savory

Wash the kale in at least 3 changes of water, swishing them about
to rid them of sand and dirt. Lift the greens out of the water each
time. Drop the kale into boiling salted water and cook until tender,
about 15 minutes. Drain, and return to the pot.
Add the stock, onion, mushrooms, and ham to the kale. Cook slowly,
stirring frequently , for 10 to 15 minutes. Add the tomatoes, and
cook until the liquid has reduced and thickened and the stew is well
flavored, 5 minutes. Season with salt and pepper to taste.
Serve sprinkled with the fresh herbs.

_The Heritage of Southern Cooking_ Camille Glenn, 1986 Workman
Publishing ISBN 0-89480-117-1 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 07-30-95

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