1/2 cup salt pork, finely chopped
1 can (14.75oz.) corn, cream style
1 cup onion, finely chopped
1 cup carrot, sliced
1 cup potato, cut into 1/2 inch cubes
2 cups boiling water
1 teaspoon chicken bouillon granules, or 1 cube, crushed
1/2 teaspoon salt
1/2 cup kale, coarsely chopped
< White Sauce >
3 tablespoons all-purpose flour
2 tablespoons margarine or butter
2 cups low-fat milk
1.
Place vegetables on the bottom and salt pork on top in 3-quart casserole. Cover with a vented microwave lid and cook on HIGH(1200W) for 10 – 12 minutes or until the potato is done.*
2.
Place flour and margarine in a microwave-safe bowl (1 liter or 1 quart.) Cover with a vented microwave lid and cook on HIGH(1200W) for 1 minute. Beat with wire whisk until creamy; drizzle in milk while continuing to beat. Cover and cook on HIGH(1200W) for additional 4 –5 minutes.* Turn it off right before it comes to boil. Mix well until creamy.
3.
Pour the sauce over casserole. Add the chicken bouillon, salt, and pepper. Cover with a vented microwave lid and cook on HIGH(1200W) for 5 – 6 minutes or until it comes to a boil.*
4.
Mix in the kale. Let it stand until the kale becomes soft and serve.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.
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1/2 cup salt pork, finely chopped
