Basic Sauteed Kale
Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination. Source: EatingWell Magazine, January/February 2010
Ingredients
Directions
Tips
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Nutrition Facts
Serving Size: about 1/2 cup
Per Serving:
98 calories; 5.7 g total fat; 0.8 g saturated fat; 189 mg sodium. 559 mg potassium; 10 g carbohydrates; 4.1 g fiber; 3 g sugar; 4.9 g protein; 11375 IU vitamin a iu; 136 mg vitamin c; 160 mcg folate; 171 mg calcium; 2 mg iron; 54 mg magnesium;
Exchanges:
1 vegetable, 1 fat (mono)
