* Exported from MasterCook * Kale Soup with Soy and LimeRecipe By :Serving Size : 4 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons peanut oil 1 cup minced fresh onion 1 pound kale -- washed and trimmed 2 Tablespoons minced garlic 6 cups stock -- chik'n or vegetable 1 tablespoon soy sauce salt to taste 1 fresh jalapeno peppers -- optional, deveined, seeded, minced 1 lime -- cut into wedgesHeat the oil in a large pot over medium heat. Add the onion and cook,stirring occasionally, until it begins to brown.While it is cooking, remove and discard any thick stems from the kale andchop the
rest.When the onion is tender and golden, add the garlic. Cook a minute or twoand add the stock. Bring to a boil, lower the heat, add the soy sauce, andtaste for salt; add some if necessary. Add the kale to the simmering broth and cook until it is tender, about 10minutes. Correct the seasoning (you may prefer to add more soy saucerather than more salt) and serve, passing the minced jalapeno and piecesof lime.Makes 4 servingsTime: about 20 minutesAuthorNote: Another Asian-spiced soup that is fast and really delicious.Use fish sauce (nuoc mam) instead of soy sauce if you have some.Other greens to use: Bok choi, broccoli raab, collards, mustard, orturnips.Source: "Leafy Greens by Mark Bittman, 1995, 2012"S(Formatted by Chupa Babi): "Oct 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 8g Fat (42.4%calories from fat); 5g Protein; 19g Carbohydrate;
3g Dietary Fiber; 0mgCholesterol; 308mg Sodium. Exchanges: 3 1/2 Vegetable; 0 Fruit; 1 1/2Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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