Italian Sauteed Kale
Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and certain types of cancer. It is also an excellent source of calcium.
- 1 pound kale
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
Cover; reduce heat. Cook until tender, 30 minutes.
SourceEveryday Food, January/February 2003