- 1 1/2 pounds fresh kale, tough stems removed and discarded, leaves thinly sliced (16 cups)
- 2 cups water
- 1 tablespoon olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon red pepper flakes
Place kale and water in large saucepan; bring to a boil over medium-high heat. Cook, covered, until kale is tender but still bright green, about 6 to 8 minutes. Drain in colander.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic; cook and stir until garlic is golden brown, being careful not to allow garlic to burn, about 4 minutes. Add kale, vinegar, salt and red pepper flakes; stir to mix well.
Yield: 6 servings. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 83, Carbohydrates: 13 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 241 mg, Fiber: 2 g
Copyright Diabetic Cooking.