Ingredients
1 lb kale, ribs removed, coarsely chopped (see Tip)
½ cup water
2 clove garlic, minced
¼ tsp crushed red pepper
3 tsp sherry vinegar or red-wine vinegar
¼ tsp salt
Directions
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it?allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 80 8%
- Calories from fat 45 5%
- Total Fat 5gm 7%
- Saturated Fat 1gm 2%
- Monounsaturated Fat 4gm 1%
- Sodium 176mg
- Total Carbohydrates 7gm
- Fiber 1gm
- Protein 2gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
