Chorizo is cooked in a skillet, and is then tossed with kale and spirnkled with garlic.

Melissa Roberts
Recipe by Health November 2011

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John Kernick; Stylist: Amy Wilson

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Makes 6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.

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  • Line a plate with a paper towel; set aside. Heat oil in a large (12-inch) nonstick skillet over medium heat until it shimmers. Add garlic and toast, stirring frequently until golden (about 2 minutes). Transfer with a slotted spoon to plate. Discard oil.

  • In the same skillet, cook chorizo over medium-high heat until browned (2 minutes). Drain off all but 1/2 tablespoon fat from skillet. Add kale (in handfuls) and toss until just wilted and bright green (about 3-4 minutes). Add water and salt, and simmer, partially covered, until kale is just tender (6-10 minutes). Sprinkle with crisped garlic; serve.

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

131 calories; fat 7g; saturated fat 2.2g; mono fat 2.8g; poly fat 1.4g; protein 7g; carbohydrates 12g; fiber 2g; cholesterol 12mg; iron 2mg; sodium 273mg; calcium 158mg.
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