Kale has blue-green leaves and a thick center stem. It is rich in vitamins A, B-complex, and C, as well as iron and calcium. As with most greens, kale should have fresh strong leaves. Avoid those with yellow spots or browning. Store unwashed kale in plastic bags in the refrigerator. Kale will keep for several days. With a sharp knife, cut the leaves away from the stem and thick center rib. Rinse well, but do not soak. Kale’s C and B-complex vitamins are water soluble. Remove excess water in a salad spinner.
Per Serving: 64 calories, 8g carbohydrate, 3g protein, 3g fat, 2g fiber, 33 mg sodium
- cayenne pepper
- toasted sesame oil
- Honey Wheat Tortillas
- Veal Schnitzel cut in strips
- Sauerkraut
- Fried onions
- Honey mustard
- soy sauce
- tomatoes
- sliced carrot
- chopped celery
- seasoned salt
- cannery soup mix
- beefy onion soup mix
- packed light brown sugar
- ground cloves
- baking soda
- baking powder
- all-purpose flour
- eggs
Unique cooking method, but bland.
- egg
- bread crumbs
- ground beef
One of the favorite dinners in our household, and it makes lots for not a lot of money. Not a lot of work, either.
- About 4 tablespoons paprika
- 16oz. cans diced tomatoes
- medium shell pasta
- ground beef
- corn
- Salt & pepper
- soy sauce
- blanched slivered almonds
- sesame seed
- vinegar
- seasoned salt
- chocolate chips
- peanut butter chips
Per chip: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 23 mg sodium.
0 Carbohydrate Servings
- Salt to taste
- canola oil
- corn tortillas