Braised Kale

Braising tenderizes the kale so that it’s not chewy while the vinegar and pepper give it a bite.

(modification of recipe originally from Cooking Light)

Serves 8

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• ¼ cup thinly sliced garlic (or minced garlic)
• 12 cups packed chopped kale, ribs removed (about 1 ½ pounds)
• 1 cup fat-free reduced sodium chicken or vegetable broth
• 1 cup water
• ¾ teaspoon crushed red pepper
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium heat.  Add onion and garlic; cook 10 minutes or until golden, stirring frequently so that garlic does not burn.  Add kale, broth, water, and red pepper; bring to a boil.  Cover and reduce heat to simmer for 20 minutes.  Stir in vinegar, salt, and black pepper.
Nutritional Info/Serving:  Calories 81, Fat 3 g, Protein 4 g, Carbs 14 g

21 Day Fix Container Equivalents/Serving:  1 Green, 0.5 tsp