Rating: 4 stars
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Traditional collards can take an hour or more to cook; hearty lacinato kale takes just 3 minutes. Make sure to remove the middle stems from the kale greens to avoid bitterness and thick stems to chew on. For some punch, add a dash of hot sauce or red wine vinegar. Serve with our Black-Eyed Pea Cakes with Corn Salsa for a perfect Southern vegetarian meal. As a fast and healthy option, make this side for your meatless Monday meal.  

Robin Bashinsky
Recipe by Cooking Light September 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

total:
8 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over high. Add onion; cook 2 minutes or until slightly charred. Add tomatoes to pan; cook 2 minutes. Add kale; cook 3 minutes. Stir in pepper and salt.

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Nutrition Facts

101 calories; fat 5.7g; saturated fat 0.8g; mono fat 3.8g; poly fat 0.8g; protein 3g; carbohydrates 12g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 220mg; calcium 104mg; added sugar 0; sugars 3.
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