Kale is one of the cabbage family and is high in Vitamin K, C and also rich in calcium.
Kale has been found to contain certain properties tat have been linked to lower cholesterol and decrease the absorption of dietary fat.
Cooking time 15 minutes
1.5 lbs of Kale, steams and leaves coarsely chopped,
3 tablespoons olive oil,
2 Cloves garlic, finely sliced,
1/2 Cup vegetable stock or water,
Salt & pepper,
2 tablespoons red wine vinegar.
Heat the olive oil in a large saucepan over a medium – high heat. Add the garlic and cook until soft, but not coloured. Raise heat to high then add the stock and Kale and toss to combine.
Cook and cover for 5 minutes. Remover cover and continue to cook, string until all the liquid has evaporated.
Season with salt & pepper to taste & add vinegar.
Calories 178 Fat 11g
Saturated Fat 1.5g