Garlic Kale
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 tablespoon bottled minced garlic or 6 medium garlic cloves, minced
- 1/2 cup plain dry bread crumbs
- 8 ounces packaged chopped fresh kale (about 5 cups)
- 1/2 cup fat-free, low-sodium chicken broth
- Red hot-pepper sauce to taste (optional)
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
- Cook the onion for 3 minutes, or until soft, stirring frequently.
- Stir in the garlic.
- Cook for 30 seconds, stirring frequently.
- Stir in the bread crumbs.
- Cook for 2 to 3 minutes, or until lightly brown, stirring frequently.
- Transfer to a small bowl.
- In the same skillet, stir together the kale and broth.
- Reduce the heat to medium and cook, covered, for 6 minutes, or until the liquid is absorbed and the kale is tender and wilted, stirring occasionally.
- Stir in the bread crumb mixture.
- Sprinkle with the hot-pepper sauce.
- (Per Serving)
- Calories: 81
- Total Fat: 2.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 89mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugars: 2g
- Protein: 3g
- Dietary Exchanges
- 1/2 Starch
- 1 Vegetable
- 1/2 Fat
olive oil, onion, garlic, bread crumbs, fresh kale, chicken broth, red
Taken from www.epicurious.com/recipes/food/views/garlic-kale-375648 (may not work)