Salsa-Braised Kale
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
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
about 1/2 cup Per Serving:
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.
Exchanges:
2 1/2 vegetable, 1 fat
