Garlicy Sauteed Kale
Wonderful served with any Meat or Poultry Dish.

Servings: 4

2 medium bunches kale
2 tablespoons olive oil
5 cloves garlic, minced very fine
Salt and pepper to taste
1/2 lemon (Optional)

Thoroughly rinse the kale in cold water, making sure to remove all sand and grit. Remove stems and tear the kale into pieces.

Heat olive oil in a large skillet over medium-high heat. Add the garlic and stir it continually to keep it from burning.

Toss in the kale shift it around the skillet (I use a pair of metal tongs). Sprinkle in desired amount of salt and pepper and continue cooking until the kale slightly wilted but still crisp, about 1 to 2 minutes.

Squeeze the juice of half a lemon over the top if desired.

Per Serving (sodium is based on using 1/2 teaspoon kosher salt): 83 Calories; 7g Fat (69.9% calories from fat); 1g Saturated Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 250mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

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