Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Twelve cups of kale may seem too much, but it cooks down to only about 2 cups.

Recipe by Cooking Light June 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

422 calories; calories from fat 24%; fat 11.3g; saturated fat 3.3g; mono fat 4.7g; poly fat 2.2g; protein 19.2g; carbohydrates 64.4g; fiber 6.9g; cholesterol 13mg; iron 5.8mg; sodium 862mg; calcium 255mg.
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