2 Serves
19 Mins
Prepare the aromatics by finely dicing the onion and mincing the garlic using a chef's knife on a cutting board.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
134 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Wash the kale thoroughly and chop it into bite-sized pieces, ensuring some water remains on the leaves to facilitate steaming.
Heat the olive oil in a cast iron skillet over medium-low heat. Add the diced onion and minced garlic, sautéing until they become soft and translucent.
Add the damp chopped kale to the skillet, cover immediately with a lid, and steam for 3 to 5 minutes until the leaves are tender.
Remove the lid, stir the kale to combine with the aromatics, turn off the heat, and drizzle with balsamic vinegar before serving.
25
g95
g20
g
Yemeni
