Louisiana-Style Kale

Click to enlarge
Click to enlarge


I’ve started preparing all my greens this way, as I really like what the onion and ham do for greens.  I’m growing particularly fond of kale these days.  I find it very mild compared to other greens.  The caramelized onion in this adds just a bit of sweetness the takes away that sharp bitter taste sometimes greens, particularly older greens,  can have.  This is OK for Induction.


1 whole bunch kale

4 oz. yellow onion, chopped

6 oz. smoked ham or bacon, diced

8-10 drops Tobasco or similar aromatic hot sauce


Wash kale well and coarsely chop the leafy part and place in large stew pot.  I usually cut away the tough stems, but the part of the stem that runs up to the leafy area I usually just leave it on unless really large, as they can tend to be tough.     Add diced ham and onion and cover with water.  I like to use 1-2 c. ham stock in mine ( I always save broth from baked/boiled hams and keep in my freezer for just such things).   Bring to boil and then lower to simmer.  Cook covered for about 30 minutes, stirring occasionally.   Makes a great lunch by itself or as a side dish with pork chops or roast pork.  For those not on ANA, this is wonderful with cornbread.

NUTRITIONAL INFO: Makes 3 large 1½ c. servings for eating as a complete meal and that is what is reflected in the numbers below.  As a veggie  only, it would serve probably around 6 people and the nutritional info would have to be recalculated.   Each 1½ cup serving contains:

199 calories

10.7 g  fat

14.3 g  carbs

4.3 g  fiber


14.2 g  protein

106 mg sodium

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