Relish that is vibrant and goes well with cornbread and peas (my preferred pea is the purple hull variety). It complements hot dogs perfectly and works well in any recipe that asks for pickle relish.
Prep Time: | 10 mins |
Cook Time: | 15 mins |
Total Time: | 25 mins |
Servings: | 2 |
Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 2 small shallots, chopped
- 2 small garlic cloves, chopped
- ½ cup chopped kale
- 2 tablespoons condensed cream of chicken soup
- 1 tablespoon sriracha sauce
- 1 tablespoon cream cheese
- 1 tablespoon sour cream
- 1 (15 ounce) can cut green beans, drained
- ground black pepper to taste
Instructions
- Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
- Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.
- Sriracha has a very unique flavor that is not substitutable.
Nutrition Facts
Calories | 169 kcal |
Carbohydrate | 14 g |
Cholesterol | 10 mg |
Dietary Fiber | 4 g |
Protein | 4 g |
Saturated Fat | 3 g |
Sodium | 793 mg |
Sugars | 2 g |
Fat | 11 g |
Unsaturated Fat | 0 g |
Reviews
Excellent base recipe. I disagree about Sriracha being hard to replace tho. I used Neufchatel in place of cream cheese, nonfat yogurt in place of sour cream, 1 part korean chili paste & 3 part tomato sauce, steamed green beans (fresh – steam first) and added diced bacon. Kale portion was sane. Unbelievably delicious
I made this last night, and I liked it. My wife said that the green beans were not cooked enough, so next time I’ll put them in first for a longer cooking time and then add the kale afterwards. My wife doesn’t like heat, so I eliminated the Sriracha. Instead of the cream cheese and sour cream, I used Greek style plain yogurt.