Summer appetites crave bright, light flavors and colors. This version of a favorite HMR entrée features summer kale and fresh, snacking tomatoes as rainbow nutrition-rich superstar foods. Kale grown in the summer has more antioxidant carotenoids than winter crops but use kale soon after purchase as chilling decreases the potency. Laciato (dinosaur) kale steams more quickly than other tougher leaves. Younger kale of all types require little cooking. Kale is an exceptional source of vitamins A, C, K B 6 and carotenoids lutein and zeaxanthin. It provides dietary fiber and minerals manganese, calcium and potassium.
Kale may reduce cancer risk through its detoxifying properties and possibly prevent cataracts. Enjoy healthy “body building” at the cellular level! We are what we eat!
Use fresh herbs and lemon zest to add zip to the entree. Enjoy vitamins and minerals from the greens (herbs) and lemons to spare extra sodium in other seasonings. The preparation is quick and simple from summer garden to your healthy table.
Ingredients
1 HMR Pasta Fagioli Entrée
4 cups fresh, washed, cut kale
1 cup snacking tomatoes, fresh cut
2 tablespoons, chopped parsley, basil, rosemary or herbs of choice
1 teaspoon grated lemon or lime zest
Preparation
- Place kale in a microwaveable dish, cover and heat for two minutes or until just tender. Spoon entree over the greens and return to microwave until heated. Scatter tomatoes over all. Top with chopped herbs mixed with citrus zest.
Calories: 320
Vegetable Servings: 4
All rights reserved. Users may download and print content from this website for their own personal and non-commercial use only. Republication or redistribution of content is expressly prohibited.
Source: The Healthy Table
