Another recipe

My veggie-hating hubby actually raved about good this is.

Braised Kale with cherry tomatoes
Serves 4

2 teaspoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound kale, tough stems removed and leaves coursely chopped
1/2 cup vegetable stock or broth
1 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice (I used bottled)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

In a large frying pan, heat the olive oil over medium heat. Add the garlic
and saute until lightly golden, 1 to 2 minutes. Stir in the kale and
vegetable stock. Cover, reduce heat to medium-low and cook until the kale
is wilted and some of the liquid has evaporated, about 5 minutes.

Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7
minutes longer. Remove from the heat and stir in the lemon juice, salt and
pepper. Serve immediately.

Calories 93
Total Fat 3g
Monosaturated Fat 2 g
Cholesterol 0 g
Sodium 206 mg
Fiber 3 g
Protein 4 g
--

We had it with tuna steaks sprinkled with dill and baked with lemon slices
on top. DH said the kale dish and the tuna went well together.


Tonia

Great recipe.

What I find intriging about dieting is not what people eat,
but what they don't eat. I mostly eat recipes like the one
you've posted, but I also eat everything, I just eat more fat
burning foods than I do fat storing foods and am losing weight
actually too fast!!!

Almost 4lbs a week. I eat more now and more frequently
than I ever have in my life. 5 times a day.

People on diets forget another part of dieting is you have
to feed your muscle, and not give up FAT that muscle
relies on to build.

Eat everything, but eat it in the right amounts.

"Anonomouse" <guesswho@myplace.com> wrote in message
news:5x4dh.19741$Gk5.17175@tornado.texas.rr.com...
> My veggie-hating hubby actually raved about good this is.
>
> Braised Kale with cherry tomatoes
> Serves 4
>
> 2 teaspoons extra-virgin olive oil
> 4 garlic cloves, thinly sliced
> 1 pound kale, tough stems removed and leaves coursely chopped
> 1/2 cup vegetable stock or broth
> 1 cup cherry tomatoes, halved
> 1 tablespoon fresh lemon juice (I used bottled)
> 1/4 teaspoon salt
> 1/8 teaspoon freshly ground pepper
>
> In a large frying pan, heat the olive oil over medium heat. Add the
garlic
> and saute until lightly golden, 1 to 2 minutes. Stir in the kale and
> vegetable stock. Cover, reduce heat to medium-low and cook until the kale
> is wilted and some of the liquid has evaporated, about 5 minutes.
>
> Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7
> minutes longer. Remove from the heat and stir in the lemon juice, salt
and
> pepper. Serve immediately.
>
> Calories 93
> Total Fat 3g
> Monosaturated Fat 2 g
> Cholesterol 0 g
> Sodium 206 mg
> Fiber 3 g
> Protein 4 g
> --
>
> We had it with tuna steaks sprinkled with dill and baked with lemon slices
> on top. DH said the kale dish and the tuna went well together.
>
>
> Tonia
>
>