Kathy's Sauteed Kale Recipe

Recipesfull introduces to you: Popular Recipes. (Kathy's Sauteed Kale Recipe). An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base.

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 8

Yield: 8 servings

Kathy's Sauteed Kale Recipe

Ingredients

1 tablespoon olive oil

1 teaspoon minced garlic

12 cups chopped kale

¼ cup water

½ teaspoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)

or more to taste

1 splash soy sauce

or more to taste

1 pinch ground black pepper

or more to taste

Side Dish

Directions

Step 1

Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant about 1 minute. Add kale to garlic working in batches if needed; cook and stir until beginning to wilt about 5 minutes.

Step 2

Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced 1 to 2 minutes. Mix soy sauce and black pepper into kale.

Nutritional Information

Kathy's Sauteed Kale Recipe

Servings Per Recipe:8

Calories: 66.7

% Daily Value *

Protein: 3.4g 7%

Carbohydrates: 10.4g 3%

Dietary Fiber: 2.1g 8%

Fat: 2.4g 4%

Saturated Fat: 0.3g 2%

Vitamin A Iu: 15453.3IU 309%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.3mg 17%

Vitamin C: 120.7mg 201%

Folate: 29.2mcg 7%

Calcium: 137.1mg 14%

Iron: 1.8mg 10%

Magnesium: 34.6mg 12%

Potassium: 454.8mg 13%

Sodium: 85mg 3%

Thiamin: 0.1mg 11%

Calories From Fat: 21.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.