Kale With Chili Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Kale/Collard greens1 1⁄4 Pound, trimmed, rinsed and patted dry (1 Large Bunch)
 Olive oil1 Tablespoon
 Red pepper flakes1⁄4 Teaspoon (Adjust Quantity As Per Taste)
 Finely chopped sweet red pepper1⁄3 Cup (5.33 tbs)
 Red wine vinegar2 Tablespoon
 Water2 Tablespoon
 Chili sauce1 Tablespoon (Bottled)

Nutrition Facts

Serving size: Complete recipe

Calories 447 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.8%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 321 mg13.4%

Total Carbohydrates 61 g20.4%

Dietary Fiber 13 g52.1%

Sugars 2.6 g

Protein 20 g39.3%

Vitamin A 1781.2% Vitamin C 1257.5%

Calcium 77.1% Iron 56.6%

*Based on a 2000 Calorie diet

Directions

1 Tearthe kale leaves in half (you should have ).
In a large saucepan of boilingwater, cook the kale for 5 minutes or until tender.
Drain, rinse under cold waterto stop the cooking, and drain again.
Transfer to a serving bowl.
2 In an 8-inch skillet, heat the oil over low heat; add the red pepperflakes and cookfor 5 minutes.
Raise the heat to moderately high, add the sweet red pepper, and cookfor 3 minutes.
Add the vinegar, water, and chili sauce and boil for 30 seconds.
Pour the sauce overthe kale and toss.
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