Sauteed Kale with Chorizo and Crispy Garlic - 12g Carbs, 2g Fiber
From: www.health.com - Melissa Roberts
Good to Know - Greens such as kale can sometimes be bitter, but
when prepared correctly—such as in this chorizo and garlic
recipe—they make for a savory comfort food.
Prep: 20 min
Cook: 20 min
2 lb lacinato kale (about 4 bunches), stems and center ribs discarded
3 Tbsp vegetable oil
4 large cloves garlic, thinly sliced
3 oz Spanish chorizo, chopped into 1/4-inch pieces
3/4 cup water
1/8 tsp salt
1. Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.
2. Line a plate with a paper towel; set aside. Heat oil in a large
(12-inch) nonstick skillet over medium heat until it shimmers. Add
garlic and toast, stirring frequently until golden (about 2 minutes).
Transfer with a slotted spoon to plate. Discard oil.
3. In the same skillet, cook chorizo over medium-high heat until
browned (2 minutes). Drain off all but 1/2 tablespoon fat from
skillet. Add kale (in handfuls) and toss until just wilted and
bright green (about 3-4 minutes). Add water and salt, and simmer,
partially covered, until kale is just tender (6-10 minutes).
Sprinkle with crisped garlic; serve.
Servings: 6
Serving size: 1 cup
Nutrition per Serving:
131 Calories, 7g Fat, 2.2g Sat, 2.8g Mono, 1.4g Poly, 12mg Cholesterol,
7g Protein, 12g Carbs, 2g Fiber, 2mg Iron, 273mg Sodium, 158mg Calcium
