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 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
Protein 4.1g PROTEIN 4.1g
How to Make It
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.