Diabetic Cooking

Kale with caramelized garlic



  • 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 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 241 mg, Fiber: 2 g

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