Cost/Serving:$0.35
Yield:[4 servings] / Serving Size = ½ cup
Ingredients:
Directions:
Yield:[4 servings] / Serving Size = ½ cup
Ingredients:
4 cups of raw kale (approximately 1 bunch)
1 tsp olive oil
¼ tsp salt
Directions:
1. Wash kale and tear the leaves into bite-sized pieces.
2. Using a paper towel, remove excess water from kale leaves.
3. Heat olive oil in a large saucepan over medium-low heat.
4. Add kale and stir to coat the leaves in oil.
5. Sprinkle salt over the kale and cook for 10-15 minutes, stirring frequently.
6. Remove from heat when a few of the kale leaves begin to crisp.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Tip: Use leftovers in egg scrambles, rice and bean bowls, or in pasta dishes.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.