Corn And Kale Stew
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Corn And Kale Stew
  Corn    Low Fat    Stews  
Last updated 6/12/2012 1:17:50 AM. Recipe ID 48381. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Corn and kale stew
 Categories: Eat-lf mail, Low fat, Side dishes, Soups/stews
      Yield: 4 Servings
 
      4    Ears Of Corn
      2 c  Nonfat Veg Chicken Broth;
           -Low Sod, Or *Note
           Salt And Pepper
      1 lb Kale; **Note
      2 tb I Can't Believe It's Not
           -Butter - Light, ***Note,
           -Optional
 
  *NOTE: Original recipe stated one could use regular chicken stock,
  vegetable stock or water
  
  **NOTE: Wash, trim
  
  ***NOTE: Original recipe used 2 T unsalted butter, optional
  
  General rule of thumb: If a stem is less then an eighth of an inch
  thick it can pretty much be treaded the same as the leaves; cooking
  time will have to be adjusted upward, but only slightly. With larger
  but not enormous stems - say, those between an eighth and a quarter
  of an inch - I usually strip the leaves, chop the stems and begin
  cooking them first, adding the leaves only after the stems have begun
  to become tender. Thicker stems should be peeled, cooked separately,
  cooked for much longer than the greens.
  
  Shuck the corn; using a fork or knife, scrape the kernels off the
  cobs. Do not worry about getting every last bit. Cut the cobs into
  chunks.
  
  Simmer the cobs in the stock if you have it, in water if you do not,
  for about 10 min. Season the stock to taste. Chop the kale coarsely
  and add it to the stock; cover and simmer for about 10 - 15 min more,
  until the kale is tender but not mushy. Add the corn kernels and
  simmer another minute or two more, just to heat through. Add the
  margarine if you like, stir it in, and serve.
  
  Other greens to use: Almost any fresh cooking green you can get your
  hands on, but nothing too-too bitter: Beet greens, chard, collards,
  or mustard would be first choices after kale.
  
  Makes 4 servings Time: About 40 min.
  
  This was **wonderful**!! Also very quick and easy to put together.
  
  Entered into MasterCook and tested for you by Reggie & Jeff Dwork
  
  
  NOTES : Cal  108, Fat 3.6g, Carb 16.8g, Fib 3g, Pro 12.9g, Sod 222mg,
  CFF 21.3%. Recipe 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 48381 (Apr 03, 2005)

[an error occurred while processing this directive]