Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 1-1 1 pounds kale, ribs removed, coarsely chopped (see Tip)
- 1/2 cup water
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 2-3 teaspoons sherry vinegar, or red-wine vinegar
- 1/4 teaspoon salt
Cooking Directions
Step 1
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. Stir in vinegar to taste and salt.
Nutrition Info
- Serving: Per serving
- Calories: 80
- Carbohydrates: 7g
- Fat: 5g
- Protein: 2g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 515mg
- Sodium: 176mg
- Exchanges: 1.5 vegetable, 1 fat (mono)
- Carbohydrate Servings: 1/2