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

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

Jaime Harder, MA, RD
Recipe by Cooking Light January 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

75 calories; calories from fat 36%; fat 3g; saturated fat 0.6g; mono fat 1.5g; poly fat 0.5g; protein 3.8g; carbohydrates 10.2g; fiber 2.1g; cholesterol 2mg; iron 1.4mg; sodium 213mg; calcium 110mg.
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