Kale is packed with nutrients including with vitamins A, C and K. Add a splash of balsamic vinegar for sweetness and pine nuts for nutty crunch. Photo credit: Joanne Bruno from Eats Well with Others.
10 min
PREP TIME
25 min
COOK TIME
139
CALORIES
9
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 2 pounds (1 kilogram) kale
- 1/4 cup (60 milliliters) pine nuts
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon (5 milliliters) Garlic Powder
- 1 teaspoon (5 milliliters) Onion Powder
- 1/4 teaspoon (1 milliliters) Pepper, Coarse Black
- 1 cup (250 milliliters) water
- 1/4 cup (60 milliliters) balsamic vinegar
- 2 teaspoon (10 milliliters) grated Parmesan cheese
Preparation
- 1 Remove and discard stems and center ribs from kale. Coarsely chop kale. Rinse kale with cold water. Drain well.
- 2 Toast pine nuts in 4-quart (3.8 L) Dutch oven on medium heat 5 minutes or until lightly browned. Remove pine nuts from pan. Set aside. Heat oil in pan on medium heat. Add 1/2 of the kale; cook and stir 2 minutes. Sprinkle with seasonings. Add remaining kale and water; mix well. Cover. Reduce heat to medium-low; cook 15 minutes or until kale is tender, stirring occasionally.
- 3 Drizzle with balsamic vinegar. Sprinkle with pine nuts and Parmesan cheese.
NUTRITION INFORMATION
(per Serving)
