3 center-cut bacon slices
3/4 cup vertically sliced red onion
8 cups lacinato kale, stemmed and chopped
2/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon sherry vinegar
1 teaspoon maple syrup

Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.

Cooking Light, September 2013, page 28

Amount per serving: Calories 76, Fat 2g, Saturated fat 0.8g, Monounsaturated fat 0.0g, Polyunsaturated fat 0.2g, Protein 5g, Carbohydrate 11.2g, Fiber 1.9g, Cholesterol: 6mg, Iron: 1.3mg, Sodium: 155mg, Calcium: 108mg

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