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Spicy
Rice and Kale
2
1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole
or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large
bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed) Bring
broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale
and bring to boil. Reduce heat to low, cover and cook until rice is tender and
liquid is absorbed, about 20 minutes. Serves
4
Bon Appétit, February 1999
Per serving:
calories,
204; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 1 mg. List
Kale Recipes
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