This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Kale is a leafy vegetable that is bold and bitter, but it's packed with vitamins and minerals. You can juice it like you would carrots, putting whole stalks into a vegetable drink. It'll boost your greens and your energy levels."
-Chi Lang, Chef
One of the great things about kale is that it cooks so quickly and you can use almost any flavors with it – honey, maple syrup, olive oil, sesame oil, spicy flavors or sweet ones.
Servings: 2 | Serving size: 4 ounces
Cooking Time: 15 Minutes
This recipe can be multiplied by 2.
This keeps well and makes a good addition to sandwiches, salads and egg dishes.
|1 tsp||olive oil|
|8 ounces||fresh kale (thinly sliced crosswise)|
|1/4 tsp||ground nutmeg|
|fresh ground black pepper (to taste)|
Heat oil over high heat in a large non-stick skillet. Add the kale and cook, tossing frequently.
As it begins to wilt, add the honey, nutmeg, salt and pepper.
Cook until the kale is very hot, stirring frequently.
When the kale is wilted, but still bright green, it is done. This should take only about 2 minutes.
Serving size: 4 ounces
|Calories 99||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 2g||9%|
|Vitamin A 344%||Vitamin C 224%|
|Calcium 12%||Iron 18%|
|Vitamin K 917 mcg||Potassium 505 mg|
|Magnesium 39 mg|