Sauteed Kale


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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


  1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
  2. 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.
  3. 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.

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