Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 1 1/2 cups | thinly sliced onion |
| 1/3 cup | thinly sliced garlic |
| 10 cups | loosely packed chopped kale |
| 1 cup | fat-free lower-sodium chicken broth |
| 1 cup | water |
| 3/4 tsp | crushed red pepper |
| 2 tsp | red wine vinegar |
| 1/4 tsp | salt |
| 1/4 tsp | black pepper |
Directions
Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently.
Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
Yield 8 servings (about 3/4 cup each)
CALORIES 88 ; FAT 2.6g (sat 0.4g,mono 1.3g,poly 0.6g); CHOLESTEROL 0.0mg; CALCIUM 167mg; CARBOHYDRATE 14.8g; SODIUM 173mg; PROTEIN 4.5g; FIBER 2.9g; IRON 2.1mg
Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
Yield 8 servings (about 3/4 cup each)
CALORIES 88 ; FAT 2.6g (sat 0.4g,mono 1.3g,poly 0.6g); CHOLESTEROL 0.0mg; CALCIUM 167mg; CARBOHYDRATE 14.8g; SODIUM 173mg; PROTEIN 4.5g; FIBER 2.9g; IRON 2.1mg
Source: www.cookinglight.com