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Braised Kale

This is a nice contrast to a sweet vegetable puree. (10 servings)

  • 4 bunches kale, stems removed and well washed
  • 1 ½ cups vegetable stock
  • pinch of salt

Heat the stock in a large sauté pan on medium high heat. Add kale, stir well and cover, turning heat to medium. After 3-4 minutes use tongs to turn kale and sprinkle with a little salt. Continue to steam until tender, approximately 15 minutes.

Per Serving: Calories: 60 Protein: 0gm Fat: 0gm Carbohydrates: 10gm Sodium: 80mg

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