Bring a large pot of water to boil. Chip kale into 1-inch pieces and add to pot. Cover and cook until slightly wilted, 3 to 5 minutes. Drain.
In a large frying pan or heavy-botoomed pot, cook garlic in olive oil over low heat, stirring often, until soft, about 3 minutes. Add kale and wine and cook, covered, until almost dry. Add chicken stock and cook, covered, until stock is almost evaporated and kale is very tender, about 30 minutes (if kale isn't tender, add more stock and continue cooking.) Season to taste with salt and lemon juice.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 25 (42%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.3mg||2 %|
|Sodium 3649.8mg||126 %|
|Potassium 102.4mg||3 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 6.8g|
|Protein 0.7g||1 %|
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Calories per serving: 60
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