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Kale with Garlic and Hot Red Pepper

Kale with Garlic and Hot Red Pepper

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

Cooking Light JUNE 2004

  • Yield: 6 servings (serving size: 2/3 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 35%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 8.2g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 229mg
  • Calcium: 107mg
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