Tuesday, October 29, 2013

Sweet and Savory Kale

·         2 Tbsp extra virgin olive oil
·         1 small onion, diced
·         2 cloves garlic, minced
·         1 Tbsp Dijon mustard
·         4 tsp white sugar
·         1 Tbsp cider vinegar
·         1 ½ cup broth or water
·         4 cups stemmed, torn and rinsed kale
·         ¼ cup dried cranberries
·         ¼ cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in onion and garlic, cook and stir until onion softens and turns translucent, about 5 min. Stir in the mustard, sugar, vinegar, and broth and bring to boil over a high heat. Stir in the kale, cover and cook 5 minutes, until wilted.
Stir in dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half and the cranberries have softened, about 15 minutes.
Sprinkle with sliced almonds before serving.
Nutrients Per Serving (based on 6-8 servings)
Calories: 124
Protein: 3 g
Fat: 7 g
Carbs: 15 g
Fiber: 2g
Sodium: 60 mg
Potassium: 274 mg
Phosphorus: 65 mg

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