Kale recipe from Moonstruck Farms
| From: | Patricia |
| Sent on: | Sunday, April 11, 2010 7:40 PM |
Kale is coming in and so I am looking for new recipes so I thought I would share what I found. This sounds good so I am trying this today. I love wraps!! I am sure the vegetarians know they can just substitute a little olive oil for the bacon or even better flavored oils!! Let me know what you try!
Kale-and-Cannellini Wrapinis, Cooking Light, JUNE 2000
Julia's note: an unfortunate name for an interesting looking recipe!
3 bacon slices
12 cups water
12 cups chopped kale (about 1 1/4 pounds)
1 (19-ounce) can cannellini beans or other white beans
1 teaspoon crushed red pepper
1 garlic clove, minced
1 cup diced carrots
1 teaspoon dried rubbed sage
1/4 teaspoon salt
4 (8-inch) fat-free flour tortillas
1/4 cup (1 ounce) finely grated fresh Romano cheese Preparation Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. Bring the water to a boil in a large stockpot; add kale. Cook 6 minutes or until tender; drain and set aside. Drain the beans in a colander over a bowl, reserving 1/3 cup liquid.
Heat the drippings in pan over medium-high heat. Add red pepper and garlic, and sauté 3 minutes. Add the crumbled bacon, reserved bean liquid, carrots, sage, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.
Warm the tortillas according to the package directions. Spoon 1 cup kale mixture onto each tortilla; top each serving with 1 tablespoon cheese, and roll up.
Yield
4 servings (serving size: 1 wrap)
Rowena McDermott
Moonstruck Farms
In God We Trust
Kale-and-Cannellini Wrapinis, Cooking Light, JUNE 2000
Julia's note: an unfortunate name for an interesting looking recipe!
3 bacon slices
12 cups water
12 cups chopped kale (about 1 1/4 pounds)
1 (19-ounce) can cannellini beans or other white beans
1 teaspoon crushed red pepper
1 garlic clove, minced
1 cup diced carrots
1 teaspoon dried rubbed sage
1/4 teaspoon salt
4 (8-inch) fat-free flour tortillas
1/4 cup (1 ounce) finely grated fresh Romano cheese Preparation Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. Bring the water to a boil in a large stockpot; add kale. Cook 6 minutes or until tender; drain and set aside. Drain the beans in a colander over a bowl, reserving 1/3 cup liquid.
Heat the drippings in pan over medium-high heat. Add red pepper and garlic, and sauté 3 minutes. Add the crumbled bacon, reserved bean liquid, carrots, sage, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.
Warm the tortillas according to the package directions. Spoon 1 cup kale mixture onto each tortilla; top each serving with 1 tablespoon cheese, and roll up.
Yield
4 servings (serving size: 1 wrap)
Rowena McDermott
Moonstruck Farms
In God We Trust
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