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Kale and other dark leafy greens provide a wide variety of nutrients and phytochemicals with cancer preventing properties. Their high dietary fiber content is key to reducing the risk of developing colorectal cancer. The wide variety of leafy greens can be enjoyed raw (romaine lettuce, leaf lettuce), cooked (mustard greens, collard greens) or either way (kale, spinach, swiss chard). If you are new to kale here is a simple recipe for a great sautéed side dish.
Prep Time: 5 minutes
Cook Time: 10 minutes
1 ½ pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
½ cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. A
Add the garlic and cook until soft, but not colored.
Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all the liquid has evaporated.
Season with salt and pepper to taste and add vinegar