Kale with Black Soybeans and Tomatoes

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Kale with Black Soybeans and Tomatoes

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium bunch curly kale

2 tablespoons extra-virgin olive oil

3 cloves Roasted Garlic -- peeled and chopped

1 cup canned black soybeans -- drained

1 cup canned diced tomatoes -- with juice

1/4 teaspoon red pepper flakes

salt

 

To stem the kale, run a sharp knife up from the bottom along one side of the

hard center stem. Run the knife up the other side until you can easily cut out

the stem. Heap the stemmed kale in a colander and rinse well.

 

Add the kale to a large pot of boiling water. Cook for 5 minutes. Drain well

to eliminate most of the moisture clinging to the leaves.

 

Heat the oil in a large skillet over medium-high heat. Add the garlic and mash

it using a fork. Add the kale, soybeans, tomatoes, and red pepper flakes,

mixing to combine. Add salt to taste and simmer until the kale is tender, about

5 minutes. Cool slightly before serving.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 78 Calories; 8g Fat (95.5% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

200mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

 

NOTES : These dark greens, combined with protein-rich beans can be paired with a

big baked potato for a complete vegetarian meal. In winter, they add earthy

comfort. In summer, I add fresh corn kernals, then heap this colorful trip on

top of farro or whole wheat pasta. Curly kale is my first choice, but you can

also make this dish with long-leafed lacinata kale, which is sometimes called

dinnosaur kale.

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

 

 

* Exported from MasterCook *

 

Roasted Garlic

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 head garlic

1/2 teaspoon olive oil

1/8 teaspoon salt

 

Preheat the oven to 400F.

 

Break the garlic apart into cloves. Rub the cloves with the oil. Place them in

the center of a large square of aluminum foil. Sprinkle with the salt. Seal

the garlic in the foil by bringing up the four corners over the garlic, then

crumpling the foil together.

 

Bake the garlic in the center of the oven for 45 to 60 minutes, depending on

the size of the cloves, until they are soft when pressed with your fingers in an

oven mitt.

 

To use, snip the bottom off each clove and squeeze out the garlic by pressing

from the top with your fingers.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 1 head "

 

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Per Serving (excluding unknown items): 24 Calories; 2g Fat (81.2% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

267mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

 

NOTES : This creamy, gentle garlic is so delicious blended into salad dressings,

soups, stews, and pasta sauces that you will will always want to have it on

hand. This is easy if you make two heads at a time. Roasted garlic will keep

for up to 5 days, covered and refrigerated.

Another method for roasting garlic is to slice off the top of a whole head,

cutting it crosswise 1 inch below the tip. Oil and roast the entire head,

wrapped in foil, for 45 to 60 minutes. It looks like a giant flower. To use,

squeeze the head until the individual cloves pop out.

Nutr. Assoc. : 0 0 0