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Kale-and-Cannellini Wrapinis

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.