Sauteed Kale – 0 Points
Sauteed Kale – 0 Points is a side dish that serves 4. One serving contains 35 calories, 2g of protein, and 0g of fat. For 50 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1003 people have made this recipe and would make it again. This recipe from Laa Loosh requires shallots, vegetable broth, juice of lemon, and kale. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a spectacular spoonacular score of 100%. Users who liked this recipe also liked Spicy Sautéed Kale + 5 Healthy Kale, Sauteed Salmon with Tomatoes and Chickpeas – 7 Points, and Simple Sauteed Swiss Chard – 1 Points.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
Red Pepper chili flakes to taste
3 cloves garlic, minced (or more to taste)
Juice from 1 lemon
1 large bunch of Kale, chopped
Salt to taste
2 shallots, thinly sliced
1/2 cup fat free vegetable broth
Equipment:
frying pan
Cooking instruction summary:
InstructionsSpray a large, non-stick skillet with non-fat cooking spray and set over medium high heat.Add in garlic and shallots and sauté until they just begin to become tender, about 3 minutes.Add in kale and vegetable stock, cover and lower heat to medium.Cook till kale is wilted (but not too soft) and still bright green, about 5 minutes or so. Then uncover, and toss around while the excess stock cooks off, about another minute or so. Add in lemon juice, and season with salt and red pepper flakes. Serve immediately.
Step by step:
1. Spray a large, non-stick skillet with non-fat cooking spray and set over medium high heat.
2. Add in garlic and shallots and sauté until they just begin to become tender, about 3 minutes.
3. Add in kale and vegetable stock, cover and lower heat to medium.Cook till kale is wilted (but not too soft) and still bright green, about 5 minutes or so. Then uncover, and toss around while the excess stock cooks off, about another minute or so.
4. Add in lemon juice, and season with salt and red pepper flakes.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
