1 1/2 pounds fresh kale, tough stems removed and discarded, leaves thinly sliced (16 cups)
2 cups water
1 tablespoon olive oil
8 cloves garlic, thinly sliced
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon red pepper flakes
Place kale and water in large saucepan; bring to a boil over medium-high heat. Cook, covered, until kale is tender but still bright green, about 6 to 8 minutes. Drain in colander. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic; cook and stir until garlic is golden brown, being careful not to allow garlic to burn,
about 4 minutes. Add kale, vinegar, salt and red pepper flakes; stir to mix well.
Yield: 6 servings
With its anti-inflammatory properties and superior antioxidant profile, kale is one of nature's most healthful vegetables. Try incorporating some of this superfood into your diet with this quick and easy side dish!
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 83
Carbohydrate: 13 g
Protein: 4 g
Fat: 3 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 241 mg
Fiber: 2 g