Quantity Ingredients
1 tbsp olive oil
1 1/2 cups thinly sliced onion
1/3 cup thinly sliced garlic
10 cups loosely packed chopped kale
1 cup fat-free lower-sodium chicken broth
1 cup water
3/4 tsp crushed red pepper
2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper


Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently.

Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.

Yield 8 servings (about 3/4 cup each)

CALORIES 88 ; FAT 2.6g (sat 0.4g,mono 1.3g,poly 0.6g); CHOLESTEROL 0.0mg; CALCIUM 167mg; CARBOHYDRATE 14.8g; SODIUM 173mg; PROTEIN 4.5g; FIBER 2.9g; IRON 2.1mg