[Healthy_Recipes_For_Diabetic_Friends] Farm-Style Braised Kale -17g carbs; 3g fiber

Monday, April 1, 2013

[Healthy_Recipes_For_Diabetic_Friends] Farm-Style Braised Kale -17g carbs; 3g fiber

* Exported from MasterCook *
                         Farm-Style Braised Kale
Recipe By     :Greene on Greens by Bob Green
Serving Size : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2                     bacon strips -- meatless faux (Morningside Farms)
1         Tablespoon unsalted butter
1              small onion -- finely chopped
1              pound kale -- stems removed, roughly chopped
                        Salt and freshly ground black pepper
1              pinch ground allspice
1         Tablespoon red wine vinegar
2                     lemon -- sliced thin

Saute the 'bacon' strips in a large skillet until crisp. Drain on paper
towels. Crumble and reserve.
Add the butter to the bacon drippings in the skillet. Cook the onion over
medium-low heat until golden, about 5 minutes.
Meanwhile, rinse the kale in cold water.
Add the kale to the skillet, with just the water that clings to the
leaves. Cook, covered, stirring occasionally, until tender, 15 to 20
minutes. Add salt and pepper to taste, the allspice, and the vinegar.
Sprinkle with the reserved bacon and garnish with lemon slices.

Serve 4

AuthorNote: My prototypical kale recipe is borrowed from a farm kitchen.
Not just one, however, for I have uncovered he very same recipe
performance with ever so slight variations at homespun stoves everywhere
from Caen to Kansas City. And inevitably dined well on each offering.
Serve this dish hot off the stove with any main dish you have up your
sleeve and gather the hurrahs with confidence!

Source:
"101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
"March 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 117 Calories; 5g Fat (34.8%
calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 10mg
Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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