Kale-and-Cannellini Wrapinis

Cooking Light
Twelve cups of kale may seem too much, but it cooks down to only about 2 cups.
4 servings (serving size: 1 wrap)


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3 bacon slices
12 cups water
12 cups chopped kale (about 1 1/4 pounds)
1 (19-ounce) can cannellini beans or other white beans
1 teaspoon crushed red pepper
1 garlic clove, minced
1 cup diced carrots
1 teaspoon dried rubbed sage
1/4 teaspoon salt
4 (8-inch) fat-free flour tortillas
1/4 cup (1 ounce) finely grated fresh Romano cheese


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. Bring the water to a boil in a large stockpot; add kale. Cook 6 minutes or until tender; drain and set aside. Drain the beans in a colander over a bowl, reserving 1/3 cup liquid.

Heat the drippings in pan over medium-high heat. Add red pepper and garlic, and sauté 3 minutes. Add the crumbled bacon, reserved bean liquid, carrots, sage, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.

Warm the tortillas according to the package directions. Spoon 1 cup kale mixture onto each tortilla; top each serving with 1 tablespoon cheese, and roll up.

Created date

July 2002

Nutritional Information

Calories 422
Caloriesfromfat 24 %
Fat 11.3 g
Satfat 3.3 g
Monofat 4.7 g
Polyfat 2.2 g
Protein 19.2 g
Carbohydrate 64.4 g
Fiber 6.9 g
Cholesterol 13 mg
Iron 5.8 mg
Sodium 862 mg
Calcium 255 mg