Haleem (Lamb Cooked with Wheat Grains)
INGREDIENTS:
2 lb Kale; center stalks
Removed
3/4 c Evaporated skim milk
1/8 ts Ground nutmeg
1/4 c Nonfat sour cream
Freshly ground pepper
2 lb Kale; center stalks
Removed
3/4 c Evaporated skim milk
1/8 ts Ground nutmeg
1/4 c Nonfat sour cream
Freshly ground pepper
Just like creamed spinach, but much denser, more flavorful and loaded with calcium, iron and vitamin C.
1. Blanch kale (about 2 min.) in boiling water until tender. Rinse in ice water and cut into 1/2-inch ribbons.
2. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or until the milk has reduced and thickened. Stir in sour cream and season to taste with pepper.
[serves 8. at 70 cal., 0.6 g. fat Pat H. McRecipe 1996, see Thanksgiving Menu]
1. Blanch kale (about 2 min.) in boiling water until tender. Rinse in ice water and cut into 1/2-inch ribbons.
2. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or until the milk has reduced and thickened. Stir in sour cream and season to taste with pepper.
[serves 8. at 70 cal., 0.6 g. fat Pat H. McRecipe 1996, see Thanksgiving Menu]