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Ethiopian Kale

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Ingredients

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	2 cups water
	6 cups lightly packed torn kale leaves
	1 cup chopped red onion
	2 teaspoons olive oil
	1 tablespoon minced fresh ginger
	4 garlic cloves, minced
	1/4 teaspoon red pepper flakes (use more to taste)
	salt

Nutritional information

92.2

Calories

27 g

Calories From Fat

3 g

Total Fat

0.4 g

Saturated Fat

0 mg

Cholesterol

49.1 mg

Sodium

15.1 g

Carbs

2.8 g

Dietary Fiber

1.8 g

Sugars

4 g

Protein

265g

Serving Size

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Ethiopian Kale

Name: Ethiopian Kale
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: : 2; : 6; : 1; : 2; : 1; : 4; : 1/4

Features:

Cuisine:

American

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.

60 min
Serves 4
Easy

Ingredients

Directions

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 , 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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Steps

Done

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.