* Exported from MasterCook *
Kale with Feta and Olives
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2 pounds kale -- steamed and torn into pieces
3 tablespoons olive oil -- divided
1 large onion -- thinly sliced
2 cloves garlic -- thinly sliced
salt and freshly ground black pepper -- to taste
2 teaspoons fresh lemon juice
1 tablespoon balsamic vinegar -- to 1 1/2 tablespoons
1 cup crumbled feta cheese -- for garnish
10 kalamata olives -- pitted, halved, for garnish
Put the kale into a stockpot, add 1/4 cup of water, cover, and cook over medium heat for 12 minutes, or until tender. Drain in a colander and set aside to cool.
In a large, nonreactive, skillet over medium heat, warm 1 1/2 tablespoons oil. Add the onion and saute for 8 to 9 minutes, or until translucent. Add the garlic, stir, and saute for 30 seconds. Add the kale and the remaining oil and toss to coat. Season with salt and pepper. Reduce the heat to low, cover and cook for 2 to 3 minutes.
Meanwhile, in a small bowl, whisk together the lemon juice and vinegar.
Uncover the skillet, sprinkle the lemon-vinegar mixture, and remove from the heat.
Transfer the kale to a serving dish and garnish with the feta cheese and olives.
Makes 4 to 6 servings.
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 272 Calories; 18g Fat (54.7% calories from fat); 11g Protein; 23g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 533mg Sodium. Exchanges: 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
