Sautéed Kale with Chorizo and Crispy Garlic

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Chorizo is cooked in a skillet, and is then tossed with kale and spirnkled with garlic.

Ingredients

  • 2 pounds lacinato kale (about 4 bunches), stems and center ribs discarded
  • 3 tablespoons vegetable oil
  • 4 large cloves garlic, thinly sliced
  • 3 ounces Spanish chorizo, chopped into 1/4-inch pieces
  • 3/4 cup water
  • 1/8 teaspoon salt

Preparation

Cook Time:
Prep Time:

  1. 1. Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.
  2. 2. Line a plate with a paper towel; set aside. Heat oil in a large (12-inch) nonstick skillet over medium heat until it shimmers. Add garlic and toast, stirring frequently until golden (about 2 minutes). Transfer with a slotted spoon to plate. Discard oil.
  3. 3. In the same skillet, cook chorizo over medium-high heat until browned (2 minutes). Drain off all but 1/2 tablespoon fat from skillet. Add kale (in handfuls) and toss until just wilted and bright green (about 3-4 minutes). Add water and salt, and simmer, partially covered, until kale is just tender (6-10 minutes). Sprinkle with crisped garlic; serve.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Melissa Roberts,
November 2011

Nutritional Information

  • Calories: 131
  • Fat: 7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 7g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 12mg
  • Iron: 2mg
  • Sodium: 273mg
  • Calcium: 158mg