Ethiopian Kale
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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INGREDIENTS
Nutrition- 2cups water
- 6cups lightly packed torn kale leaves
- 1cup chopped red onion
- 2teaspoons olive oil
- 1tablespoon minced fresh ginger
- 4
- 1⁄4
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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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