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

Ingredients:
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

Directions:

  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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Raw Tuscan Kale Salad


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Serves 4 Time 15 minutes

Ingredients:
1 bunch Tuscan kale (for ex: black or lacinato)
1/2 clove garlic, smashed
1/4 tsp kosher salt, plus a pinch
1/4 Cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tbsp extra-virgin olive oil, plus additional for garnish
1/4 Cup freshly squeezed juice of one lemon
1/8 tsp red pepper flakes
to taste freshly ground black pepper

Directions:

  1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
  2. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).
  3. Let the salad sit for 5 minutes, then serve topped with the additional cheese, and a drizzle of oil.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Lemon Kale Chips


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Makes 1 Bowl of Chips   Cook Time 10-15 Minutes

Ingredients:
1 bunch kale, washed, dried and cut into 1/2 inch pieces
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1/4 tsp Kosher salt

Directions:

  1. Preheat oven to 350 degrees. Chop 1 bunch of washed and dried kale into ½ inch pieces and place in a large bowl. Using your hands, mix the olive oil, lemon juice and Kosher salt into the kale.
  2. Place kale on parchment-lined baking sheets.
  3. Bake for 10-15 minutes until kale is dark green and crispy. Cool and serve.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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