kale with capers and pine nuts

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Kale With Capers and Pine Nuts

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups purified water

1 bunch kale or other dark leafy green

3 tablespoons extra virgin olive oil

4 cloves garlic -- halved

2 tablespoons pine nuts

1 Large pinch nutmeg

Pinch salt

1 tablespoon capers

1 lemon -- juiced

 

In a large stock pot, bring water to a boil, covered. Place the kale in boiling

water, return pot to a boil, uncovered, and cook, until tender, about 10

minutes.

 

Drain, reserving broth as desired.

 

In a large skillet, over a medium flame, heat 2 tablespoons oil. Add garlic and

pine nuts, and cook until the nuts just begin to toast and the garlic browns on

the edges, 4 to 5 minutes.

 

Pulse or hand chop the greens coarsely and add to the pan. Add nutmeg and salt.

Cook another 5 minutes, uncovered, stirring frequently.

 

Add the capers, lemon juice, and remaining 1 tablespoon oil. Toss well and cook

for another minute. Place seasoned greens in a bowl. Serve warm or at room

temperature.

 

VARIATION: Any dark leafy greens will make a fine substitute for kale. Try

collards, broccoli rabe, mustard or turnip greens, or dandelions. Swiss chard

and spinach are cooked by another method and will not stand up well to the long

boiling process.

 

Copyright:

" 1998 Affinity Communications Corp "

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Per Serving (excluding unknown items): 139 Calories; 13g Fat (79.3% calories

from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 39mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : These hearty leafy greens are a great way to increase your intake of

fiber and minerals. Leftover, they are remarkable stuffed into a pita bread or

tossed into a bean soup.

 

Nutr. Assoc. : 1582 773 0 0 0 962 0 0 0

 

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