Sauteed kale garlic and onions
Sauteed Garlic Kale is a must-have at your holiday table; it will be gone before you know it! Even the pickiest eater will fall head over heels!
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Servings: 6 servings
Calories: 131kcal
Ingredients
- 1 1/2 pounds kale collards, mustard, beet leaves, spinach (chopped)
- 1 small onion thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 1/4 cup red bell pepper diced
- 1 small tomato chopped
- 1/2 cup vegetable broth
- 2 teaspoons lime or lemon juice
- 1/4 cup almonds garnish
Instructions
- Wash the kale thoroughly and drain the excess water. Trim off the tough stems.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until it becomes translucent.
- Add the thinly sliced garlic to the skillet and sauté for another minute until the garlic is fragrant.
- Stir in the diced red bell pepper and continue to sauté for another minute.
- Add the chopped tomato to the skillet and cook for about two minutes until it begins to break down.
- Add the chopped kale to the skillet and stir to mix well with the other ingredients. Sauté for a couple of minutes until the kale starts to wilt.
- Pour in the vegetable broth, cover the skillet, and let it simmer for about 5-10 minutes until the kale is tender.
- Uncover the skillet, and stir in the lime or lemon juice. Continue to cook for another minute or two until most of the broth has evaporated.
- Adjust the seasoning as necessary.
- Transfer the sautéed kale to a serving dish and sprinkle with the almonds for garnish.
Nutrition
Calories: 131kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 141mg | Potassium: 531mg | Fiber: 6g | Sugar: 3g | Vitamin A: 11736IU | Vitamin C: 119mg | Calcium: 313mg | Iron: 2mg