Kale with Apples & Mustard
Tart apples, grainy mustard, cider vinegar and a touch of brown sugar add sweet-and-sour flavor to sautéed kale.
Source: EatingWell Magazine, October/November 2005
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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 this recipe, 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 3/4 cup
Per Serving:
129 calories; protein 5g; carbohydrates 20.7g; dietary fiber 4.9g; sugars 11.5g; fat 4.6g; saturated fat 0.6g; vitamin a iu 11353.5IU; vitamin c 138.7mg; folate 159.9mcg; calcium 177mg; iron 1.7mg; magnesium 56.9mg; potassium 625.1mg; sodium 146.6mg; thiamin 0.1mg; added sugar 2g.
Exchanges:
1/2 fruit, 1.5 vegetable, 1 fat (mono)