Kale with Garlic and Hot Red Pepper

recipe
Washed, chopped, bagged kale makes the side dish as easy as it is tasty. Serve with Roast Pork Porchetta-Style.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 35 %
Fat 2.1 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 8.2 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 229 mg
Calcium 107 mg

Ingredients

2 cups water
1 (1-pound) bag chopped kale
2 teaspoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper

Preparation

Bring 2 cups water to a boil in a large Dutch oven. Add kale; cover and cook 2 minutes or until bright green and wilted. Drain kale in a colander, pressing until barely moist.

Place pan over low heat. Add oil and garlic; cook 4 minutes or until garlic is just beginning to brown, stirring occasionally. Stir in the kale, salt, black pepper, and red pepper. Increase heat to medium-high, and cook 3 minutes or until tender, stirring constantly.

Sharon Sanders,

Cooking Light

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note