Kale With Chili Sauce
|Kale/Collard greens||1 1⁄4 Pound, trimmed, rinsed and patted dry (1 Large Bunch)|
|Olive oil||1 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
|Finely chopped sweet red pepper||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||2 Tablespoon|
|Chili sauce||1 Tablespoon (Bottled)|
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.
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