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Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:10 mins
Additional Time:
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil6cupstorn fresh kale or Swiss chard (3 ounces)2clovesgarlic, thinly sliced1tablespoonwhite wine vinegar2teaspoonsDijon-style mustard¼cupsnipped fresh basil2tablespoonssliced almonds, toasted (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
6cupstorn fresh kale or Swiss chard (3 ounces)
2clovesgarlic, thinly sliced
1tablespoonwhite wine vinegar
2teaspoonsDijon-style mustard
¼cupsnipped fresh basil
2tablespoonssliced almonds, toasted (see Tip)
DirectionsIn a very large nonstick skillet, heat oil over medium heat. Add kale and garlic to skillet; cook for 3 to 5 minutes or just until kale is tender, stirring frequently.Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to kale mixture; toss gently to coat. Sprinkle with almonds. Serve immediately.TipsTip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.Originally appeared: Diabetic Living Magazine
Directions
In a very large nonstick skillet, heat oil over medium heat. Add kale and garlic to skillet; cook for 3 to 5 minutes or just until kale is tender, stirring frequently.Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to kale mixture; toss gently to coat. Sprinkle with almonds. Serve immediately.TipsTip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
In a very large nonstick skillet, heat oil over medium heat. Add kale and garlic to skillet; cook for 3 to 5 minutes or just until kale is tender, stirring frequently.
Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to kale mixture; toss gently to coat. Sprinkle with almonds. Serve immediately.
Tips
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)95Calories5gFat11gCarbs4gProtein
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.
