|1 tbsp / 15 ml||olive oil|
|2||cloves garlic, finely chopped|
|8 cups / 2 L||kale, washed, trimmed and torn into bite-sized pieces|
|1/3 cup/ 75 ml||water|
|1 tbsp / 15 ml||red wine vinegar|
|1/4 tsp / 1 ml||red pepper flakes, or to taste|
|1/4 tsp / 1 ml||sea salt|
|freshly ground black pepper, to taste|
Heat oil in a skillet over medium heat; add garlic and sauté for one minute.
Add kale, water, red wine vinegar, red pepper flakes, salt and pepper to skillet. Cover and steam for 10 to 12 minutes, or until kale is wilted and tender.
Remove from heat and serve immediately.
Serves 6. Per ½ cup serving: 67 calories, 3 grams protein, 3 g total fat (0 g saturated fat), 9 g carbohydrate, 2 g fibre, 0 mg cholesterol, 136 milligrams sodium
Excellent source of: vitamin C, vitamin E, vitamin K, potassium, beta-carotene
Good source of: magnesium, calcium, folate, iron
Low in saturated fat and cholesterol
Source: Leslie Beck's Longevity Diet