Ethiopian Kale
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A garlicky balanced spiciness for a delicious pot of greens. Use less garlic if you aren't a fan, but don't omit it completely. Other greens could be used, but the amounts of greens and water needed and the cooking time will vary. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 vegetable, 1/2 fat.
- Ready In:
- 40mins
- Serves:
- Units:
ingredients
- 2 cups water
- 6 cups lightly packed torn kale leaves
- 1 cup chopped red onion
- 2 teaspoons olive oil
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes (use more to taste)
- salt
directions
- In a 2-qt. saucepan, bring the water to a boil over medium-high heat. Add the remaining ingredients and return to a boil. Reduce heat and simmer, uncovered, 25 minutes.
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RECIPE MADE WITH LOVE BY
@zeldaz51
Contributor
@zeldaz51
Contributor
"A garlicky balanced spiciness for a delicious pot of greens. Use less garlic if you aren't a fan, but don't omit it completely. Other greens could be used, but the amounts of greens and water needed and the cooking time will vary. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 vegetable, 1/2 fat."
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A garlicky balanced spiciness for a delicious pot of greens. Use less garlic if you aren't a fan, but don't omit it completely. Other greens could be used, but the amounts of greens and water needed and the cooking time will vary. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 vegetable, 1/2 fat.
