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Southern Kale
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  • total
  • prep
96 calories/serving

Provided By:
EatingWell

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    • If there is only one argument to make for the healthfulness of Southern food, it's the variety and sheer amount of leafy greens. I prefer kale, but mustard, turnip and collards all have their champions, and many cooks mix them.

    Ingredients

    Serves:

      • 2 teaspoons extra-virgin olive oil
      • 2 teaspoons minced garlic
      • 2 ounces country ham (see Note), pancetta or prosciutto, diced (about 1/2 cup)
      • 15 cups stemmed, torn and rinsed kale (1-2 bunches)
      • 2 cups water
      • 1/4 teaspoon crushed red pepper

    Directions

    Heat oil in a wide deep skillet over medium-high heat. Add garlic, stir, and immediately add ham (or pancetta or prosciutto). Add kale by the handful, stirring to make room for more leaves. When all the kale has been added, add water and crushed red pepper; stir to combine. Bring to a simmer, cover and cook, stirring occasionally, for 15 minutes. Uncover and continue to simmer, stirring occasionally, until most of the water has evaporated and the kale is tender, 10 to 15 minutes more. Serve warm.

    Note: Dry, salt-cured and aged between 90 and 180 days, country ham is the pork of choice when preparing Southern-style kale; a little goes a long way. You can find it online at www.country-ham.com and at www.countryham.org.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 96Calories from fat 45
    Total Fat 5gm8%Saturated Fat 1gm5%
    Mono Unsaturated Fat 2gmCholesterol 11mg4%
    Sodium 410mg17%Total Carbohydrates 8gm3%
    Fiber 3gm3%Protein7gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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