• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds young kale, stems and leaves coarsely chopped

  2. 3 tablespoons olive oil

  3. 2 cloves garlic, finely sliced

  4. 1/2 cup vegetable stock or water

  5. Salt and pepper

  6. 2 tablespoons red wine vinegar

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

  2. SERVES: 4; Calories: 178; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 18 grams; Sugar: 0 grams Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 336 milligrams


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