Pan-Sautéed Kale and Cabbage

Oxmoor House
Kale and cabbage, along with other cruciferous vegetables, like broccoli, Brussels sprouts, cauliflower, rutabagas, and turnips, are packed with nutrients. They contain fiber, vitamins A and C, folic acid, calcium, iron, and antioxidants, which may protect against certain cancers.
6 servings (serving size: 1/2 cup)


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6 cups shredded kale
6 cups shredded green cabbage
1 teaspoon olive oil
1 lean center-cut bacon slice (such as Oscar Mayer)
1 cup thinly sliced onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 6 Minutes
Cook: 10 Minutes

Arrange kale and cabbage in a vegetable steamer. Steam, covered, 8 to 10 minutes or until tender. Drain.

Meanwhile, heat oil in a nonstick skillet over medium heat. Place bacon in pan and cook until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 4 minutes. Add kale and cabbage, and cook until thoroughly heated. Stir in crumbled bacon. Sprinkle with salt and pepper.

Created date

March 2010

Nutritional Information

Calories 76
Fat 2.0 g
Satfat 0.4 g
Protein 4.1g PROTEIN 4.1 g
Carbohydrate 13.3 g
Cholesterol 1 mg
Iron 1.8 mg
Sodium 160 mg
Caloriesfromfat 24 %
Fiber 3.8 g
Calcium 137 mg