Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

To streamline prep, look for bags of prewashed, prechopped kale.

Liza Schoenfein
Recipe by Cooking Light December 2010

Gallery

Credit: José Picayo; Styling: Jocelyne Beaudoin

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently. Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.

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Chef'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.

Nutrition Facts

88 calories; fat 2.6g; saturated fat 0.4g; mono fat 1.3g; poly fat 0.6g; protein 4.5g; carbohydrates 14.8g; fiber 2.9g; iron 2.1mg; sodium 173mg; calcium 167mg.
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