2 Serves
101 Mins
Wash and finely chop the kale and cabbage using a chef's knife on a cutting board.
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Vitamin K
752 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
159 µg / 400 µgCalcium
474 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
802 mg / 4,700 mgSodium
685 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
10 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat.
Add the chopped kale and cabbage to the skillet and sauté until tender, stirring occasionally with a spatula.
Season the greens with salt and pepper to taste before serving hot.
9
g24
g8
g
