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Southern Kale

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  50 Minutes
  4 servings
If there is only one argument to make for the healthfulness of Southern food, it's the variety and sheer amount of leafy greens. I prefer kale, but mustard, turnip and collards all have their champions, and many cooks mix them.
2 teaspoons  extra-virgin olive oil
2 teaspoons  minced garlic
2 ounces  country ham (see Note), pancetta or prosciutto, diced (about 1/2 cup)
15 cups  stemmed, torn and rinsed kale (1-2 bunches)
2 cups  water
1/4 teaspoon  crushed red pepper

Ingredient Note:  Dry, salt-cured and aged between 90 and 180 days, country ham is the pork of choice when preparing Southern-style kale; a little goes a long
Southern Kale Recipe at
Heat oil in a wide deep skillet over medium-high heat. Add garlic, stir, and immediately add ham (or pancetta or prosciutto). Add kale by the handful, stirring to make room for more leaves. When all the kale has been added, add water and crushed red pepper; stir to combine. Bring to a simmer, cover and cook, stirring occasionally, for 15 minutes. Uncover and continue to simmer, stirring occasionally, until most of the water has evaporated and the kale is tender, 10 to 15 minutes more. Serve warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Southern Side Dishes
Nutrition Facts per Serving
Yield:   4 servings
Calories: 96
Fat. Total: 5g
Protein: 7g
Carbohydrates, Total: 8g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 11mg
Sodium: 410mg
% Cal. from Fat: 47%
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