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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Fresh Kale |
| 4 mittel | Leeks (About 1 Lb.) |
| 1/2 x ca. 450 g | Carrots, Diagonally Sliced |
| 1/3 Tasse | green onion thinly sliced |
| 1/2 Tasse | yogurt plain, low fat |
| 20 Milliliter | Garlic minced |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 Esslöffel | red wine vinegar |
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Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove Roots, Tough Outer Leaves & Tops From Leeks. Split Leeks in Half Lengthwise. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min. Or Till Tender. Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil; Add Carrots. Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale, Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill. Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small Bowl. Stir Well. Cover & Chil. Serve Yogurt With Salad.
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