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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Quick Kale with Bacon and Onions

One serving of this hearty side offers more than your day's need of vitamin K, which helps promote strong bones.

Cooking Light JANUARY 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 36%
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 10.2g
  • Fiber: 2.1g
  • Cholesterol: 2mg
  • Iron: 1.4mg
  • Sodium: 213mg
  • Calcium: 110mg
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Quick Kale with Bacon and Onions recipe

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