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Braising kale in salsa and topping it with cheese makes a delightful side dish for your favorite Mexican meal. Different brands of salsa have varying amounts of sodium. Sometimes prepared fresh salsa is the lowest.

Source: EatingWell Magazine, September/October 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add kale and toss until bright green, about 1 minute. Stir in salsa and water. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Serve sprinkled with cheese.

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Tips

Notes:
Choose organic kale when possible. Nonorganic can have high pesticide residue.

Cotija cheese, also called queso añejo or queso añejado, is a salty aged Mexican cheese with a crumbly texture. Find it near other specialty cheeses or at Mexican grocery stores.

Nutrition Facts

about 1/2 cup
161 calories; protein 7.1g; carbohydrates 22.2g; dietary fiber 5.6g; sugars 7.9g; fat 7.1g; saturated fat 2.2g; cholesterol 8.7mg; vitamin a iu 38548IU; vitamin c 117.8mg; folate 36.7mcg; calcium 259.6mg; iron 2.6mg; magnesium 53.3mg; potassium 649.1mg; sodium 459.1mg; thiamin 0.2mg.

2 1/2 vegetable, 1 fat

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