Braised kale with cherry tomatoes
Updated: 2017-04-05
One serving of this kale dish more than meets your daily requirement for vitamins A and C.
Serves 6
- 2 teaspoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound kale, tough stems removed and leaves coarsely chopped
- 1/2 cup low-sodium vegetable stock or broth
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and vegetable stock. Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.
Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat and stir in the lemon juice, salt and pepper. Serve immediately.
Nutritional analysis per serving
Calories: 70
Total carbohydrate: 9 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 4 g
Saturated fat:
Serving size: About 1 1/2 cups
Sodium:
Total fat: 2 g