Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. Uncover; cook over high heat until water evaporates. Spoon kale mixture into a bowl; set aside, and keep warm.

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  • Heat oil in skillet over medium-low heat. Add pepper and garlic; saute 3 minutes. Spoon over vegetables; toss.

  • Note: Substitute collard greens for kale, if desired.

Nutrition Facts

122 calories; calories from fat 12%; fat 1.6g; saturated fat 0.3g; mono fat 0.3g; poly fat 0.8g; protein 4.6g; carbohydrates 24.9g; fiber 2.7g; iron 2.1mg; sodium 275mg; calcium 118mg.
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