Recipe for kale-Sauteed Kale Ingredients
Sauteed Kale
2 bunches kale (2 1/2 pounds)
3 tablespoons olive oil
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
1. Rinse kale well in a large bowl of cold water. Drain and cut off
the tough stems. Cut leaves into 1/4-inch strips. There will be 6
to 8 tightly packed cups.
2. In a well-seasoned wok or large frying pan, heat the olive oil
over moderately high heat. Add the garlic and cook, stirring, 30 seconds.
Add half of the greens and cook stirring, for about 1 minute, until
they begin to wilt. Add the remaining greens and cook, stirring constantly,
for 8 to 10 minutes, until the greens darken slightly and are fairly
tender.
3. Season with the salt, pepper, and lemon juice.
Makes 8 servings.
Nutrition Facts
Amount Per Serving
Calories: 119
Calories from fat: 55
Total fat: 6 gm
Saturated fat: 1 gm
Cholesterol: 0 mg
Sodium: 207 mg
Carbohydrate: 15 gm
Protein: 5 gm
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