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No-Fat, No-Fuss, Colorful Kale




Source of Recipe


Donna Rollison


Recipe Introduction


Food Down Under - http://fooddownunder.com/cgi-bin/recipe.cgi?r=21081


List of Ingredients




3/4 lb Kale
2 cup Water
3 whole Carrots
1 1/2 cup Corn kernels, preferably cut from cobs
Salt, to taste


Recipe



Wash kale and strip leaves from stalk (tear or use paring knife).

Discard stalks and chop leaves into bite-sized pieces. One-quarter pound will yield about 2 cups chopped.

Bring water to a boil in a large skillet (not a deep pot) that has a tight fitting lid.

Meanwhile, peel carrots and quarter lengthwise.

Cut the quarters into 1/2-inch pieces.

Place the carrots and corn kernels, if uncooked, in the boiling water, reduce heat, cover skillet, and simmer for 5 minutes.

Add the chopped kale (and corn if precooked) to the skillet.

Cover and cook for 4 minutes.

Water should be bubbling rather vigourously but not boiling over.

Sprinkle on salt to taste, stir to conbine, and remove to a serving dish with a slotted spoon.

Serve hot with the broth from the skillet.