Ethiopian Kale Food

ETHIOPIAN KALE

Ethiopian Kale image

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.

Provided by zeldaz51

Categories Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 92.2, Fat 3, SaturatedFat 0.4, Sodium 49.1, Carbohydrate 15.1, Fiber 2.8, Sugar 1.8, Protein 4

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