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Pan-Sautéed Kale and Cabbage

Prep time 6 mins
Cook time 10 mins
Yield 6 servings (serving size: 1/2 cup)
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

Nutrition Information

  • calories 76
  • fat 2.0 g
  • satfat 0.4 g
  • protein 4.1g PROTEIN 4.1 g
  • carbohydrate 13.3 g
  • cholesterol 1 mg
  • iron 1.8 mg
  • sodium 160 mg
  • caloriesfromfat 24 %
  • fiber 3.8 g
  • calcium 137 mg

How to Make It

  1. Arrange kale and cabbage in a vegetable steamer. Steam, covered, 8 to 10 minutes or until tender. Drain.

  2. 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.

Oxmoor House Healthy Eating Collection