Quick Kale with Bacon and Onions

Quick Kale with Bacon and Onions Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
One serving of this hearty side offers more than your day's need of vitamin K, which helps promote strong bones.

Yield:

6 servings (serving size: about 3/4 cup and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Jaime Harder, MA, RD,

Cooking Light

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note