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Add a photoKale is hearty and healthy, and often teams in winter soups with potatoes and beans. But in this recipe, based on Deborah Madison’s Vegetarian Cooking for Everyone, it takes center stage. Quick to prepare it is a pleasant change from other green sides. Don’t let the volume of a one pound bunch of kale scare you off - it cooks down!
Ingredientes
- 1 bunch kale (about 1 pound)
- 2 tablespoons olive oil (or more to taste)
- 1/3 cup pitted Kalamata olives, coarsely chopped
- 1/4 teaspoon red pepper flakes
- Salt to taste (optional)
- 1 lemon, quartered
Direcciones
- Bring 1 to 2 cups water to boil in large saucepot.
- Remove stems and ribs from kale and cut leaves in large pieces.
- Simmer kale leaves covered in saucepot until tender, about 10 minutes, turning or stirring occasionally.
- Drain and press out excess moisture with back of spoon.
- Toss immediately with the oil, olives, pepper flakes and salt (optional).
- Serve with lemon quarters.
- Yield 4 each ½ cup servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 79 | |
| Calories from Fat 70 | 89% |
| Total Fat 7.92g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 58mg | 2% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.2g | 0% |
| Protein 0.52g | 1% |
