Braised kale with cherry tomatoes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 pound kale, tough stems removed and leaves coarsely chopped
• 1/2 cup low-sodium vegetable stock or broth
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and vegetable stock. Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.

Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat and stir in the lemon juice, salt and pepper. Serve immediately.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 70
Total carbohydrate: 9 g
Cholesterol: 0 mg
Dietary fiber: 3 g
Monounsaturated fat: 1 g
Protein: 4 g
Saturated fat: 0.5 g
Serving size: About 1 1/2 cups
Sodium: 133 mg
Total fat: 2 g

DASH Eating Plan Servings

Fats and oils: 1/2
Vegetables: 2

Diabetes Meal Plan Choices

Fats: 1/2
Nonstarchy vegetables: 2

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1/2
Vegetables: 2