Kale-and-Cannellini Wrapinis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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