Ingredients
- 2 Tablespoons Olive Oil
- ⅓ cup Garlic Cloves Thinly sliced
- 3 bunches Kale
- ⅓ cup Dates Slivered, pitted
- 2 teaspoons Vinegar Sherry or balsamic
Equipment
- Skillet
- Large Bowl
- Colander
Instructions
- Remove tough ribs from kale. Layer kale leaves on top of one another and roll into tube. Chop tube to make strips, and wash the strips by placing in bowl of water, and letting sit until dirt falls to the bottom of the bowl.
- Heat oil and garlic in skillet over medium heat 6 to 8 minutes, or until garlic starts to brown or turns golden, stirring occasionally. Set garlic aside on plate.
- Shake kale dry.
- Add a few handfuls of kale to pan, and stir until kale wilts. Add remaining kale a few handfuls at a time; sauté 5 minutes, or until tender, stirring occasionally.
- Transfer kale to colander to drain, pressing to remove excess liquid. Return kale to pan, and stir in dates and vinegar. Heat 2 to 3 minutes, or until heated through.
- Season with salt and pepper, if desired.
- Serve sprinkled with garlic.
Nutrition
Nutrition Facts
Sautéed Kale with Golden Garlic and Dates
Amount per Serving
Calories
162
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
39
mg
2
%
Potassium
605
mg
17
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
9742
IU
195
%
Vitamin C
121
mg
147
%
Calcium
172
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Balsamic Vinegar, Dates, Garlic, Garlic Cloves, Greens, Kale, Sherry Vinegar, Vegan, Vegetarian, Vinegar