Pan-Sautéed Kale and Cabbage

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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 76
  • Fat: 2.0g
  • Saturated fat: 0.4g
  • Protein: 4.1g PROTEIN 4.1g
  • Carbohydrate: 13.3g
  • Cholesterol: 1mg
  • Iron: 1.8mg
  • Sodium: 160mg
  • Calories from fat: 24%
  • Fiber: 3.8g
  • Calcium: 137mg

Ingredients

  • 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

Preparation

  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.
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