Directions:
- Heat olive oil in a large saucepan over medium-high heat.
- Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
- Add the garlic and cook until soft, but not colored.
- Raise heat to high, add the stock and kale and toss to combine.
- Cover and cook for 5 minutes.
- Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
- Season with salt and pepper to taste and add vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.11 Kcal (1089 kJ) | ||
| Calories from fat | 78.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 13% | |
|---|---|---|---|
| Sodium | 4714.22mg | 196% | |
| Potassium | 849.98mg | 18% | |
| Total Carbs | 38.29g | 13% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 6.89g | 14% | |
| Vitamin C | 204.5mg | 341% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.8mg | 10% | |
| Calcium | 260mg | 26% | |
| Amount Per 100 g | |||
| Calories | 120.34 Kcal (504 kJ) | ||
| Calories from fat | 36.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 13% | |
|---|---|---|---|
| Sodium | 2181.12mg | 196% | |
| Potassium | 393.26mg | 18% | |
| Total Carbs | 17.71g | 13% | |
| Sugars | 0.56g | 5% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 3.19g | 14% | |
| Vitamin C | 94.6mg | 341% | |
| Vitamin A | 0.8mg | 57% | |
| Iron | 0.8mg | 10% | |
| Calcium | 120.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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