4 Serves
20 Mins
Heat the olive oil in a large pot over medium heat.
Add the kale to the pot, cover, and cook, stirring occasionally, until the volume of the greens is reduced by half.
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Vitamin K
444 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
293 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
407 mg / 4,700 mgSodium
61 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Uncover the pot, add the minced garlic and balsamic vinegar, and sauté for an additional 30 seconds until well combined.
25
g95
g20
g
Yemeni
