Sauteed Kale and Almonds - Vegan xp

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Sauteed Kale and Almonds - Vegan xp

 

Recipe By :Vegetarian Times, July-August 2004, p10

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 bunch kale (about 1 lb.) -- well-rinsed

1/2 Tbs. sesame oil

1/2 Tbs. olive oil

1/2 cup toasted slivered almonds

Sea salt to taste

 

1. Trim tough ends off kale leaves, and stack leaves on top of each

other. Slice stack crosswise into 1/2-inch-thick strips. Set aside,

without drying leaves.

 

2. Heat both oils in a 12-inch skillet over medium-high heat for

about 1 minute. Add kale to skillet, cover for 30 seconds so kale

wilts slightly, and uncover to saute for about 3 minutes, or until

leaves turn dark green and just tender. Remove from heat, sprinkle

with almonds and salt, and serve

 

PER SERVING: 170 CAL; 6G PROT; 13G TOTAL EAT (1G SAT. FAT); 10G CARB;

0MG CHOL; 30MG SOD; 3G FIBER; 1G SUGARS

 

serves 4

 

 

 

S(Formatted by Chupa Babi):

" 092004 "

 

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Per Serving (excluding unknown items): 137 Calories; 13g Fat (78.3%

calories from fat); 4g Protein; 4g Carbohydrate; 2g Dietary Fiber;

0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean

Meat; 2 1/2 Fat.

 

NOTES : VT reader Jessica Mazius of West Bloomfield, Michigan,

experiments with recipes, often using the produce that her local CSA

in Yale, Michigan, delivers to her home. This kale recipe is a family

favorite. If you can find it, try the kale variety known

as " dinosaur " kale, which has a darker color and broader leaves than

the more common variety.

 

Nutr. Assoc. : 0 0 0 0 0