PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Have you been hearing a lot about how healthy kale is but you aren't quite sure how to cook it? This is YOUR recipe–fast, fresh and garlicky-delicious!

Serves:  3

Per Serving:  160 Calories, 11g Fat, 6g Protein, 10g Carb, 3g Fiber

Ingredients:

1 large bunch of kale or Swiss chard or similar green

2 tablespoons of extra virgin olive oil

5 cloves of garlic

¼ cup of shredded parmesan cheese (optional)

Crushed red pepper flakes (optional)

Cooking Directions:

  1. De-stem each leaf of kale/chard, then tear the big leaves into bite-sized pieces. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and then set aside.
  2. In a large skillet heat the olive oil. Add a couple pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse, about 2-4 minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Sauté a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste; add a bit of salt if needed.

Recipe from:  101cookbooks.com