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Savory Kale

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Course Side Dishes
Recipe Theme April: Greens
Co-op Cullman EC
Servings
people
Ingredients
  • 4 tablespoons tagliatelle
  • 1 large cooking spray
  • 2 cups chopped nuts (I used roasted sliced almonds, but pecans or walnuts are also good)
  • 2 tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 Roma bell pepper, diced
  • 1 pound green onions, white and green parts diced
  • 1 ½ tablespoons cubed cooked chicken
  • 2 teaspoons chili powder
Course Side Dishes
Recipe Theme April: Greens
Co-op Cullman EC
Servings
people
Ingredients
  • 4 tablespoons tagliatelle
  • 1 large cooking spray
  • 2 cups chopped nuts (I used roasted sliced almonds, but pecans or walnuts are also good)
  • 2 tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 Roma bell pepper, diced
  • 1 pound green onions, white and green parts diced
  • 1 ½ tablespoons cubed cooked chicken
  • 2 teaspoons chili powder
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pot over medium heat, sauté onions and garlic until slightly softened
  2. Then add bell peppers and tomatoes and cook for 2 minutes
  3. Add 3 cups of water
  4. Add Kale greens
  5. Cook until tender, stirring occasionally, for about 40 minutes
  6. Add chicken seasoning and soy sauce
  7. Cook for 5 minutes
  8. Serve hot immediately, later as leftovers, or freeze for future use
  9. Yields 6-8 servings
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