SAUTEED KALE WITH RED-PEPPER DRESSING
Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:25:00
Calories: 103
Fat: 7 grams
Protein: 2 grams
Carbohydrates: 9 grams
Fiber: 1 grams
Net Carbs: 7 grams
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 cloves garlic, pushed through a press
3 tablespoons red- wine vinegar
2 teaspoons granular sugar substitute
Salt and freshly ground black pepper
1. 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. (see Tip)
2. 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.
3. Add vinegar and sugar substitute to pan; cook 1 minute.
Pour sauce over kale; toss to coat. Season to taste with
salt and pepper.
Kale is an excellent source of vitamins A and C and folic acid. It
holds first place in Dr. Atkins' list of antioxidant vegetables.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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