Oregon State University OREGON STATE UNIVERSITY

Salsa de Col Rizada

Foto de Salsa de Col Rizada
Tiempo de preparación: 10 minutos
Tiempo para cocinar: 5 minutos
Rinde: 24 cucharadas
Datos de Nutrición: Ver Etiqueta

Notas de la Receta

  • 1 bunch of fresh kale (about 8 cups chopped)
  • Do not have a blender? Prepare a version with pieces ! Finely chop the kale and garlic before cooking. Mash the dressing with a fork.
  • Also try adding onion or garlic powder, dill weed, or curry powder for a more exotic flavor.
  • It can be prepared in advance and refrigerated for 3 days.
  • Serve with fresh vegetables or Baked Corn Totopos from Food Hero.
  • Freeze the extra lemon juice to use later.

Ingredientes

1 1⁄2 cucharadita
de aceite
1
diente de ajo, finamente picado o 1/4 de cucharadita de ajo en polvo
3 tazas
de col rizada, finamente rebanada
1⁄8 de cucharadita
de sal
1 taza
de queso cottage bajo en grasa
1⁄2 cucharadita
de chile rojo triturada o 1/4 de cucharadita de chile rojo molido
1 cucharada
de jugo de limón

Preparación

1. Heat the oil in a pan over medium heat. Add the garlic and kale and season with salt. Cook, uncovered, stirring occasionally until smooth, about 3 to 4 minutes. Let it cooldown.
2. Transfer the kale to a blender. Add cottage cheese and puree until smooth.
3. Season with crushed red chili and lemon juice.
4. Refrigerate what is over within the next 2 hours .

 

Notas

  • 1 bunch of fresh kale (about 8 cups chopped)
  • Do not have a blender? Prepare a version with pieces ! Finely chop the kale and garlic before cooking. Mash the dressing with a fork.
  • Also try adding onion or garlic powder, dill weed, or curry powder for a more exotic flavor.
  • It can be prepared in advance and refrigerated for 3 days.
  • Serve with fresh vegetables or Baked Corn Totopos from Food Hero.
  • Freeze the extra lemon juice to use later.
Última actualización: 09/19/18

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