Basic Sautéed Kale
Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination.
Source: EatingWell Magazine, January/February 2010
Gallery
Recipe Summary
Nutrition Profile:
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; protein 4.9g; carbohydrates 10g; dietary fiber 4.1g; sugars 2.6g; fat 5.7g; saturated fat 0.8g; vitamin a iu 11375.3IU; vitamin c 136.2mg; folate 160mcg; calcium 171.2mg; iron 1.7mg; magnesium 53.8mg; potassium 559.4mg; sodium 189.4mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 1 fat (mono)
