By Mayo Clinic Staff
April 05, 2017
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.
Number of servings Serves 6
- 2 teaspoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound kale, tough stems removed and leaves coarsely chopped
- 1/2 cup low-sodium 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
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
Serving size :About 1 1/2 cups
- Calories 70
- Total fat 2 g
- Saturated fat 0.5 g
- Trans fat 0 g
- Monounsaturated fat 1 g
- Cholesterol 0 mg
- Sodium 133 mg
- Total carbohydrate 9 g
- Dietary fiber 3 g
- Total sugars 3 g
- Added sugars 0 g
- Protein 4 g
- Nonstarchy vegetables 2
- Fats 1/2
- Vegetables 2
- Fats and oils 1/2
This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.