Saute your next batch of kale for a nice change from slow cooking or braising. Sauteing brings out the freshest of kale flavor.
Serves 4 Cook Time 15 minutes
1 1/2 lb young kale, stems removed and leaves coarsely chopped
3 tbsp olive oil
2 cloves garlic, finely sliced
1/2 c vegetable stock or water
Salt and pepper
2 tbsp red wine vinegar
- Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
- Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.
- Season with salt and pepper to taste and add vinegar.
Nutrition Info: calories 178, fat 11g, protein 6g, carbohydrates 7g, sodium 336mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center