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Add a photoKale is definitely gaining more popularity, and in some kitchens, is even replacing the more traditional green leafy vegetables like spinach, lettuce, chard and collards. This nutrition powerhouse has everything one is looking for in greens and is an excellent source of vitamins, calcium and potassium. One can easily sauté chopped kale leaves in a perfect mixture of Olive oil, garlic and vinegar. It makes for a good appetizer, warm salad or accompaniment to a meat or seafood dish.
For this simple recipe, I used vegetable broth instead of vinegar and I added potato cubes for a little carbohydrate rush, making it almost a complete vegetarian meal in itself.
Ingredientes
- 6 cups chopped kale leaves, thoroughly washed
- 1 tsp freeze-dried garlic
- 2 cups potatoes, peeled and sliced into tiny cubes
- 1 cup fat-free vegetable stock or broth
- 2 tbsps Olive oil
- Salt & pepper to taste
- OPTIONAL: 1 tbsp roasted and salted pepitas (pumpkin seeds)
- 1 tsp white vinegar
Direcciones
- In a large wok, heat Olive oil in medium-high heat.
- Add garlic and cook until they turn golden brown.
- Add potatoes and stir-fry until they become tender and lightly browned.
- Add vegetable broth and bring to a quick boil.
- Reduce heat to low and add kale leaves.
- Add salt and pepper to taste and stir well. Continue cooking until the broth has mostly evaporated.
- Remove from heat, transfer to a plate and serve warm. If using, sprinkle pepitas over the kale mixture. Pour vinegar over the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 3 servings | |
| Calories 103 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 353mg | 15% |
| Potassium 682mg | 19% |
| Total Carbs 22.3g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.26g | 1% |
| Protein 4.21g | 7% |
