Kale with Lemon-Balsamic Butter
by sawood5
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INGREDIENTS
- 4 1 lb bunches Kale
- 4 quarts Water
- 3 tablespoons Butter
- 1/2 cup Raisins ; or Craisins
- 3 tablespoons Fresh lemon juice
- 1/4 teaspoon Black pepper
- 3/4 teaspoon fine sea salt
INSTRUCTIONS
1. Bring water to a boil in an 8-quart stock pot. Remove stems and center ribs from kale. Wash and pat dry. Coursely chop to measure 24 cups. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.
2. Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, lemon juice, and vinegar; cook 30 seconds, stirring constantly with a wisk. Pour butter mix over kale. Sprinkle with salt and pepper; toss well to coat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (399g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 57 | ||
| Calories from Fat: 31 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.5g | 5 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 9.2mg | 3 % | |
| Sodium 215.1mg | 7 % | |
| Potassium 71.5mg | 2 % | |
| Total Carbohydrate 7.1g | 2 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 6.8g | ||
| Protein 0.3g | 0 % | |
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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. |
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Calories per serving: 57
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