25 minutes
Serving Ideas: Serve as a sauce over rice and roasted vegetables.
- Kale is one of the very nutritionally dense greens (like collards).
- Be careful not to overcook greens. If you have had boiled greens, and did not like them,
give this dish a try as greens prepared in a saute method are much more palatable than
boiled greens (at least some of us think so).
3 pounds kale (about 3 bunches)
1/4 teaspoon olive oil
1 large onion, chopped
1/2 teaspoon sea salt
"CREAM"
1/4 cup almond butter
1 cup water
2 tablespoons white miso
1/2 teaspoon ground white pepper
Makes 8 servings.
Prepare kale by washing and cutting the leaf part from the stem. Discard the stems (they are too woody
for a creamed kale dish). Finely chop the leaves.
Heat a large pot over medium-high heat and add oil. Saute onion and kale, sealing them one at a time
(about 12 minutes total). Add kale and cream mixture to a food processor and blend until mixture is fairly
smooth (about 5 minutes). Transfer back to the large pot and heat for about 3+ minutes.
VARIATIONS:
- Use collards instead of kale.
Per serving: 118 Calories; 6g Fat (39% calories from fat); 5g Protein; 15g Carbohydrate; 0mg Cholesterol; 322mg
Sodium
Serving Ideas: Serve as a sauce over rice and roasted vegetables.
- Kale is one of the very nutritionally dense greens (like collards).
- Be careful not to overcook greens. If you have had boiled greens, and did not like them,
give this dish a try as greens prepared in a saute method are much more palatable than
boiled greens (at least some of us think so).
3 pounds kale (about 3 bunches)
1/4 teaspoon olive oil
1 large onion, chopped
1/2 teaspoon sea salt
"CREAM"
1/4 cup almond butter
1 cup water
2 tablespoons white miso
1/2 teaspoon ground white pepper
Makes 8 servings.
Prepare kale by washing and cutting the leaf part from the stem. Discard the stems (they are too woody
for a creamed kale dish). Finely chop the leaves.
Heat a large pot over medium-high heat and add oil. Saute onion and kale, sealing them one at a time
(about 12 minutes total). Add kale and cream mixture to a food processor and blend until mixture is fairly
smooth (about 5 minutes). Transfer back to the large pot and heat for about 3+ minutes.
VARIATIONS:
- Use collards instead of kale.
Per serving: 118 Calories; 6g Fat (39% calories from fat); 5g Protein; 15g Carbohydrate; 0mg Cholesterol; 322mg
Sodium
