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

Washed, chopped, bagged kale makes the side dish as easy as it is tasty. Serve with Roast Pork Porchetta-Style.

Sharon Sanders
Recipe by Cooking Light June 2004

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Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water to a boil in a large Dutch oven. Add kale; cover and cook 2 minutes or until bright green and wilted. Drain kale in a colander, pressing until barely moist.

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  • Place pan over low heat. Add oil and garlic; cook 4 minutes or until garlic is just beginning to brown, stirring occasionally. Stir in the kale, salt, black pepper, and red pepper. Increase heat to medium-high, and cook 3 minutes or until tender, stirring constantly.

Nutrition Facts

54 calories; calories from fat 35%; fat 2.1g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.4g; protein 2.6g; carbohydrates 8.2g; fiber 1.6g; cholesterol 0mg; iron 1.4mg; sodium 229mg; calcium 107mg.
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