Have A Plant®: The Plant-Forward Eating Guide
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Preparation Time: less than 30 minutes
  • 12 cups chopped kale (about 3 bunches)
  • 2 tablespoons walnuts, chopped
  • 1 1/2 tablespoons oil
  • 3 cloves garlic, chopped
  • 1/4 cup water
  • 1/8 teaspoon pepper
  • 2 tablespoons raisins, chopped
Wash kale well and trim tough stems. Pile several leaves together and slice into ribbons about 1 inch wide. Heat a large, dry skillet and toast chopped nuts for3-5 minutes until fragrant, stirring frequently. Set aside to cool. Heat oil in same skillet and sauté garlic for 1 minute until soft- do not brown. Add kale ribbons and ¼ cup water and cover. Cook over medium heat until soft- 10 to 15 minutes, adding more water if necessary. Add salt, pepper, nuts and raisins and stir to combine. Allow remaining liquid to evaporate. Serve.
 
Serves:
6
 
2 Cups of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
calories: 124
Total Fat: 5.9g
Saturated Fat: 0.7g
% of Calories from Fat: 38%
% of Calories from Saturated Fat: 5%
Protein: 5g
Carbohydrates: 17g
Cholesterol: 0mg
Dietary Fiber: 3g
Sodium: 107mg
 
Each serving provides: An excellent source of vitamin A and vitamin C, and a good source of folate, calcium, magnesium, potassium and fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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