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Quick Kale with Bacon and Onions

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 3/4 cup and 1 lemon wedge)
One serving of this hearty side offers more than your day's need of vitamin K, which helps promote strong bones.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 10 cup chopped kale, divided
  • 1/2 cup fat-free, less-sodium chicken broth, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 2 bacon slices, cooked and crumbled
  • 6 lemon wedges

Nutrition Information

  • calories 75
  • caloriesfromfat 36 %
  • fat 3 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 0.5 g
  • protein 3.8 g
  • carbohydrate 10.2 g
  • fiber 2.1 g
  • cholesterol 2 mg
  • iron 1.4 mg
  • sodium 213 mg
  • calcium 110 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes or until onion is tender and begins to brown. Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups kale and remaining 1/4 cup broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges.