An easy, warm greens dish served with rolls or bread.
This is an autumn CACFP recipe for Kale and two types of Onion.
Cooking and prep level: Basic.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
- Yield15
- Serving Size1/2 cup
- Energy100 cal
Ingredients
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 cups onions, minced
- 2 cups tomato juice
- 2 cups low-sodium vegetable broth
- 2 lbs Greens- Kale, destemmed, Swiss Chard, destemmed, or Turnip greens, destemmed
- 8 wheat rolls, cut in half
Method
1
Chop greens into manageable pieces.
2
In a large pot heat the olive oil.
3
Add garlic and both onions, saute for 5 minutes.
4
Add the greens and saute 3 mins.
5
Pour in the broth and tomato juice.
6
Cook over low heat, covered, for approx 35 minutes until greens are tender.
7
Serve warm, in ½ cup servings.
8
For something different: add a sprinkle of parmesan cheese to the top of each bowl.
How to remove stems from kale:
To de-stem kale, grab a stalk of kale, hold it by the stem with one hand and place the pointer or middle finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. You can do this step right above the sink after you wash your kale leaves.
Nutrition Facts
- 15 servings per container
- Serving Size1/2 cup
- Amount per serving
- Calories100
- % Daily Value*
- Total Fat4.5 g5.77%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium610 mg26.52%
- Total Carbohydrate13 g4.73%
- Dietary Fiber3 g10.71%
- Total Sugars4 g
- Protein3 g6%