Shredded kale is added to the mix of this classic French dish which highlights the beauty of zucchini, tomatoes and fresh herbs. Serve this Kale Ratatouille over Black Rice with Shaved Scallions. This recipe comes to us from Stefanie Sacks of Stirring the Pot radio.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 small yellow onions, thinly sliced
- 1 large sprig fresh rosemary
- 1 tablespoon dried rosemary
- 2 springs fresh thyme
- 1 tablespoon dried thyme
- 1 pint grape tomatoes
- 1 small zucchini, quartered
- 1 red pepper, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes
- 4 cups shredded kale
- 1 teaspoon salt
Heat the oil in a large sauté pan over medium heat. Add the onions and garlic to the pan and sauté for 4-6 minutes, or until lightly browned.
Add the rosemary, thyme, tomatoes, zucchini, pepper, tomatoes, kale and salt to the pan. Simmer for about 20 minutes, stirring every 5 minutes or so. If using fresh herbs, take out the sprigs when the dish has simmered together and enjoy!
This Recipe's Ingredients:Garlic, Kale, Red Onion, Red Pepper, Rice, Tomato, Yellow Pepper, Zucchini
Servings per Recipe:Amount per Serving
Calories from Fat: 36
Total Fat: 4g
Saturated Fat: .6g
Dietary Fiber: 3g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.