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)
- 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
- Heat oil in a Dutch oven over medium-high heat.
- Add onion to pan; sauté 6 minutes or until onion is tender and begins to brown.
- Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes.
- Add remaining 5 cups kale and remaining 1/4 cup broth to pan.
- Cover and cook 16 minutes or until tender, stirring occasionally.
- Sprinkle with bacon.
- Serve with lemon wedges.
75 (36% from fat)
3g (sat 0.6g,mono 1.5g,poly 0.5g)