Sauteed Kale With Red-Pepper Dressing
- 1 large head kale tough stems
- discarded, leaves washed
- 3 tablespoons olive oil
- 1/2 small red onion
- 1 diced roasted red pepper (jarred or homemade)
- 2 garlic cloves pressed
- 3 tablespoons red-wine vinegar
- 1 packet sugar substitute
- Salt to taste
- Freshly-ground black pepper to taste
In a large pot of lightly salted boiling water, cook kale until tender, about 10 minutes. Drain and rinse kale under cold water. Pat dry and coarsely chop. (Kale may be prepared up to 3 days ahead up to this point. Cover with plastic and refrigerate.)
Heat oil in a large skillet over medium heat. Add onion and red pepper; cook 5 to 6 minutes, until onions and pepper are softened. Add garlic to pan; cook 1 minute more. Stir in kale; cook 3 minutes, stirring frequently. Transfer mixture to a large bowl.
Add vinegar and sugar substitute to pan; cook 1 minute. Pour sauce over kale; toss to coat. Season to taste with salt and pepper.
This recipe yields 6 servings.
Carbohydrates: 9 grams
Net Carbs: 7.5 grams
Fiber: 1.5 grams
Protein: 2.4 grams
Fat: 7 grams