Sauteed Kale
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| Servings |
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Ingredients
Fresh Vegetables
- 2 - 5 oz containers baby kale or 2 large bunches kale
Fresh Herbs - Spices
- 2 cloves garlic peeled and pressed or minced
Dried Spices - Seasonings
- 1/2 tsp crushed red pepper flakes more or less, to taste
Oils
- 1 tbsp avocado, coconut, or extra virgin olive oil
Canned - Jarred
- 1/4 cup chicken broth chose a clean broth w/o added sugar or oil like Field Day brand
Ingredients
Fresh Vegetables
Fresh Herbs - Spices
Dried Spices - Seasonings
Oils
Canned - Jarred
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Instructions
- If using kale bunches, cut large ribs from kale leaves and discard. Chop kale leaves. Wash kale leaves and add to salad spinner to remove excess water.
- Wash garlic cloves. Peel and press or finely mince.
- Add oil to large frying pan or skillet and gently warm over medium-high heat. Add garlic and saute for a few minutes until cooked.
- Add kale leaves and red pepper flakes to pan. Saute kale about 1 minute, stirring constantly. Note - chopped kale leaves take a bit longer to cook than baby kale.
- Add chicken broth and continue cooking 1 minute longer or until kale is just tender while still retaining its color. Remove from heat.
- If using, add salt and pepper, to taste.
Recipe Notes
This recipe makes 2 servings.
Nutrition Facts
Sauteed Kale
Amount Per Serving
Calories 108
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0.3mg
0%
Sodium 94mg
4%
Potassium 346mg
10%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
12%
Sugars 2g
Protein 3g
6%
Vitamin A
389%
Vitamin C
97%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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