| 2 Tbsp. Water, broth, or possibly other sauteing liquid |
2 tbsp |
n/a
|
|
| 1 lrg Spanish onion, coarsely minced |
1 onion |
$0.79 per pound
|
$0.26 |
| 1 x Carrot, sliced |
1 carrot |
$1.49 per pound
|
$0.20 |
| 1 stalk celery, sliced |
1 stalk |
$1.99 per pound
|
$0.18 |
| 2 x Cloves garlic, pressed or possibly finely minced |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 8 c. Low-salt veg. broth |
8 cup |
$3.69 per 32 ounces
|
$7.65 |
| 1 c. Dry white wine |
1 cup |
$0.35 per fluid ounce
|
$2.80 |
| 1 tsp Dry thyme, (I used a heaping tsp.) |
1 tsp |
$1.97 per 2 ounces
|
$0.03 |
| 1/2 tsp Red pepper flakes, (or possibly less/more to taste) |
1/2 tsp |
$3.29 per pound
|
$0.01 |
| 3/4 lb Kale, (strip leaves from stems and chop pretty finely,throw away stems) (up to 1) |
3/4 lb |
$1.99 per pound
|
$1.49 |
| Total Recipe |
$12.68 |
Suggestions?