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Recipe: Braised kale with cherry tomatoes
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/RE00009
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Dietitian's tip: Kale holds its texture well in cooking. Although any variety will work in this dish, curly, dark green dinosaur kale looks spectacular, especially alongside a mix of red, yellow and orange cherry tomatoes.
Serves 4
Ingredients
- 2 teaspoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound kale, tough stems removed and leaves coarsely chopped
- 1/2 cup 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
Directions
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 | 93 | Sodium | 206 mg |
| Total fat | 3 g | Total carbohydrate | 15 g |
| Saturated fat | 0 g | Dietary fiber | 3 g |
| Monounsaturated fat | 2 g | Protein | 4 g |
| Cholesterol | 0 mg |
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