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Cook Time:10 minsAdditional Time:15 minsTotal Time:25 minsServings:4Yield:4 servings, about 1/2 cup eachJump to Nutrition Facts
Cook Time:10 minsAdditional Time:15 minsTotal Time:25 minsServings:4Yield:4 servings, about 1/2 cup each
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Yield:4 servings, about 1/2 cup each
Yield:
4 servings, about 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)½cupwater2clovesgarlic, minced¼teaspooncrushed red pepper2-3 teaspoons sherry vinegar, or red-wine vinegar¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
½cupwater
2clovesgarlic, minced
¼teaspooncrushed red pepper
2-3 teaspoons sherry vinegar, or red-wine vinegar
¼teaspoonsalt
DirectionsHeat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat and toss together. Stir in vinegar to taste and salt.TipsTip: 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.Originally appeared: EatingWell Magazine, January/February 2010
Directions
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat and toss together. Stir in vinegar to taste and salt.TipsTip: 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.
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat and toss together. Stir in vinegar to taste and salt.
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.
Originally appeared: EatingWell Magazine, January/February 2010
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Nutrition Facts(per serving)98Calories6gFat10gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
