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Sautéed Kale with Chorizo and Crispy Garlic

Photo: John Kernick; Stylist: Amy Wilson
Prep time 20 mins
Cook time 20 mins
Yield Makes 6 servings (serving size: 1 cup)
Chorizo is cooked in a skillet, and is then tossed with kale and spirnkled with garlic.

Ingredients

  • 2 pounds lacinato kale (about 4 bunches), stems and center ribs discarded
  • 3 tablespoons vegetable oil
  • 4 large cloves garlic, thinly sliced
  • 3 ounces Spanish chorizo, chopped into 1/4-inch pieces
  • 3/4 cup water
  • 1/8 teaspoon salt

Nutrition Information

  • calories 131
  • fat 7 g
  • satfat 2.2 g
  • monofat 2.8 g
  • polyfat 1.4 g
  • protein 7 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 12 mg
  • iron 2 mg
  • sodium 273 mg
  • calcium 158 mg

How to Make It

  1. Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.

  2. Line a plate with a paper towel; set aside. Heat oil in a large (12-inch) nonstick skillet over medium heat until it shimmers. Add garlic and toast, stirring frequently until golden (about 2 minutes). Transfer with a slotted spoon to plate. Discard oil.

  3. In the same skillet, cook chorizo over medium-high heat until browned (2 minutes). Drain off all but 1/2 tablespoon fat from skillet. Add kale (in handfuls) and toss until just wilted and bright green (about 3-4 minutes). Add water and salt, and simmer, partially covered, until kale is just tender (6-10 minutes). Sprinkle with crisped garlic; serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.