Recipe Details
Ingredients
-
3tablespoonsolive oil
-
2clovesgarlic, smashed
-
¼headcabbage, cut into strips
-
1bunchkale, cut into strips
-
2mediumsweet onions (such as Vidalia®), cut into strips
-
¼cupchicken bone broth
-
1pinchsalt
-
1pinchred pepper flakes
Cooking Directions
-
Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
-
Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.
Cook’s Notes:
Red Russian or lacinato (Tuscan, dinosaur) kale is less bitter. Avoid thicker stems for a milder, and more tender, dish.
Chopped browned garlic is a strong flavor and some may prefer to omit this.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories190 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 2g |
8% |
| Cholesterol 0mg |
0% |
| Sodium 176mg |
8% |
| Total Carbohydrate 21g |
8% |
| Dietary Fiber 5g |
18% |
| Total Sugars 5g |
|
| Protein 5g |
11% |
| Vitamin C 166mg |
185% |
| Calcium 197mg |
15% |
| Iron 3mg |
14% |
| Potassium 718mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
