Barbara Lynch, Stir, p 276
Heat EVOO in large skillet on medium heat. Add garlic, shallot, crushed red pepper and pinch of salt. Cook, stirring until fragrant, but not browned (about 1-2 mins). Add kale and 1/4 cup water. Cook, stirring occassionally and turning greens over in pan to wilt greens until tender (15-20 mins). You may need to add water depending on how hearty greens are. Season well with salt and pepper. Finish with a few drops of lemon juice.
NOTE: You can hold the cooked kale in the pan off the heat from 30 mins or so, then reheat just before serving.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 33.6mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
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: 8
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