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Kale with Spice Relish Recipe |
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Ingredients 1 cup seeded and diced tomatoes 1/2 cup minced poblano or Hungarian wax pepper (or other mild chile pepper) 1/2 cup minced red onion 1 clove garlic, minced 2 tablespoon balsamic vinegar 1 tablespoon olive oil 1/4 teaspoon salt 1 3/4 pounds kale
Method Combine tomato, pepper, onion, garlic, vinegar, and olive oil; cover and let stand at room temperature at least 1 hour. (Or refrigerate overnight; bring to room temperature before serving).
Trim 1/4 inch off stem ends of kale leaves; use a sharp knife to cut leaves away from stems and thick center ribs. Rinse kale and shake off excess water. Cut into bite-size pieces.
Add 1/2 cup water to a heavy large skillet or Dutch oven, and bring to a boil over medium-high heat. Add kale; cover, reduce heat, and cook 20 minutes or until kale is tender, stirring occasionally.
To serve, spoon tomato relish over each serving of kale.
Per serving: 17 g carbohydrates, 100 calories, 3 g fat(0 g saturated), 0 mg cholesterol, 5 g Protein, 315 mg sodium |
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