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25 minutes
- Kale is one of the very nutritionally dense greens (like collards).
- Be careful not to overcook greens. If you have had boiled greens, and did not like them, give this dish a
try as greens prepared in a saute method are much more palatable than boiled greens (at least some of
us think so). This dish could convert some of those who have not liked greens in the past.

1/4 cup sun-dried tomatoes, (about 6 halves)
1/4 cup hot water
1/4 teaspoon olive oil
1 large onion, chopped
3 pounds kale, chopped
(about 3 bunches)
1/2 teaspoon sea salt
Makes 8 servings.
Set sun-dried tomatoes to soak in water. Set aside.
Heat a large pot over medium-high heat and add oil. Saute onion and kale, sealing them one at a time
(about 12 minutes total). Drain the sun-dried tomatoes and slice them. Add them and the sea salt to the
kale mixture. Cook for about 3+ minutes.

VARIATIONS:
- Try vegetable variations in addition to or in place of tomatoes, e.g., add carrots, green chilies, fermented
black beans, etc.

Per serving: 63 Calories; 1g Fat (11% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 199mg
Sodium
 
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