Creamy Kale with Red Peppers

4 Servings

24 ounces fresh kale
1 cup diced red bell peppers
2 tablespoons water
2 tablespoons margarine
2 tablespoons flour
1 cup skim milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Rinse kale thoroughly to remove sand and grit. Tear leaves into small pieces and discard stalks. Place leaves
and red pepper in a saucepan over medium-high heat. Add water, reduce heat and cover. Cook 7 to 8 minutes,
or until leaves are wilted. Transfer kale and peppers to a place and set aside. Melt margarine in a large saucepan. Add flour and cook 1 minute, stirring constantly. Whisk in milk, salt and pepper. Cook until mixture boils, stirring constantly. Remove from heat and add kale, peppers and sugar. Mix well and serve hot.

Amount Per Serving
Calories 198 Calories from Fat 64
Percent Total Calories From:
Fat 32% Protein 17% Carb. 51%

Nutrient  Amount per  Serving   Value
                                     
Total Fat               7   g     11%
Saturated Fat           1   g      6%
Cholesterol             1   mg     0%
Sodium                318   mg    13%
Total Carbohydrate     25   g      8%
Dietary Fiber           3   g     11%
Sugars                  0   g        
Protein                 8   g        

Vitamin A 339% Vitamin C 421% Calcium 0% Iron 17%