Provided by EatingWell
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.
calories 80 carbohydrates 7 fat 5 saturated fat 1 mono unsaturated fat 4 protein 2 cholesterol 0 fiber 1 potassium 0
This recipe has been added to the following public cookbooks:
30 Minutes or Less EatingWell Recipes,
Kale Recipes,
donna's kitchen,
Misc,
Survival Meals
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | agwizard
01/27/08 07:42 AM |
Try OnionI have found that adding onion to my sautee gives it additional flavor. It all depends on your taste buds at the moment. Go with it, add whatever you are in the mood for. Add some hot sauce for that extra kick. Bacon anyone! Sorrry, that was the good old days of fat. We are trying to eat healthier here! |
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Photograph by EatingWell
Find dozens of delicious and nutritious Mediterranean recipes from EatingWell - from classic Parsley Tabbouleh to Herbed Lamb Chops with Greek Couscous Salad. Plus savory, summery seafood recipes.
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