Menu:

Monkfish Provincial or Cottage Cheese
Braised Kale and Onion
Tomato and Mushroom Compote

Recipe Highlight: Braised Kale

4 c. Fresh Kale, chopped
1 Red onion, sliced thinly
1 Tbsp. Olive Oil
2 cloves garlic, minced
1 c. low sodium Vegetable Broth
1 tsp. Red Wine Vinegar
Salt and Pepper to taste

In a large skillet, over high heat, add oil. When oil is hot, add onion, salt and pepper. Stir-fry 2 minutes. Add garlic and kale. Cook 1 more minute. Stir and add broth. Reduce heat to medium and cook for another 8-10minutes. Remove from heat. Stir in vinegar and serve.

Makes 2 servings

1 Serving= 171 calories, 9g. fat, 117mg. sodium, 20g. carbohydrate, 7g. fiber, 6.5g. protein