Source: Catherine Kruppa, registered licensed dietitian at The Houstonian Club

March is National Nutrition Month, and at a time when we are being stretched to our financial limits, there are still healthy foods out there that will not put a big dent in your wallet.

Yields 6 servings (serving size is approximately 3/4 cup and 1 lemon wedge)

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 10 cup chopped kale, divided
• 1/2 cup fat-free, less-sodium chicken broth, divided
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon black pepper
• 2 bacon slices, cooked and crumbled
• 6 lemon wedges

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion to pan; sauté 6 minutes or until onion is tender and begins to brown.
3. Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes.
4. Add remaining 5 cups kale and remaining 1/4 cup broth to pan.
5. Cover and cook 16 minutes or until tender, stirring occasionally.
6. Sprinkle with bacon.
7. Serve with lemon wedges.

Nutritional Information

Calories:

75 (36% from fat)

Fat:

3g (sat 0.6g,mono 1.5g,poly 0.5g)

Protein:

3.8g

Carbohydrate:

10.2g

Fiber:

2.1g

Cholesterol:

2mg

Iron:

1.4mg

Sodium:

213mg

Calcium:

110mg