Kale with Kalamata Olives Recipe

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Kale is hearty and healthy, and often teams in winter soups with potatoes and beans. But in this recipe, based on Deborah Madison’s Vegetarian Cooking for Everyone, it takes center stage. Quick to prepare it is a pleasant change from other green sides. Don’t let the volume of a one pound bunch of kale scare you off - it cooks down!

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Servings: 4
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Ingredients

Cost per serving $0.37 view details

Directions

  1. Bring 1 to 2 cups water to boil in large saucepot.
  2. Remove stems and ribs from kale and cut leaves in large pieces.
  3. Simmer kale leaves covered in saucepot until tender, about 10 minutes, turning or stirring occasionally.
  4. Drain and press out excess moisture with back of spoon.
  5. Toss immediately with the oil, olives, pepper flakes and salt (optional).
  6. Serve with lemon quarters.
  7. Yield 4 each ½ cup servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 36g
Recipe makes 4 servings
Calories 79  
Calories from Fat 70 89%
Total Fat 7.92g 10%
Saturated Fat 1.09g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 104mg 4%
Potassium 58mg 2%
Total Carbs 2.43g 1%
Dietary Fiber 0.8g 3%
Sugars 0.2g 0%
Protein 0.52g 1%
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