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Kale with Garlic and Hot Red Pepper

Yield 6 servings (serving size: 2/3 cup)
Washed, chopped, bagged kale makes the side dish as easy as it is tasty. Serve with Roast Pork Porchetta-Style.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.