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Basic Sauteed Kale

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  25 Minutes
  4 servings, about 1/2 cup each
Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination.
1 tablespoon plus 1 teaspoon  extra-virgin olive oil, divided
1-1 1/2 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

Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale  during the first stages of cooking.
Basic Sauteed Kale Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 1/2 cup each
Calories: 80
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 176mg
% Cal. from Fat: 56%
Fat. Total: 5g
Protein: 2g
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