Amazingly delicious. Posted by Bobby Flay on the Food Network website.
1. Heat olive oil in a large saucepan over medium-high heat.
2. Add the garlic and cook until soft, but not colored.
3. Raised heat to high, add the stock and kale–toss to combine.
4. Cover and cook for 5 minutes.
5. Remove cover and continue to cook, stirring until all the liquid has evaporated.
6. Season with salt & pepper to taste then add vinegar.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 269 | ||
Calories from Fat: 193 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 191.9mg | 7 % | |
Potassium 769.5mg | 20 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 14.5g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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