I’ve sauteed kale before, but never has it come out so sweet. I was stunned! The caramelized red onion does a wonderful job at sweetening up the kale. Some smoky Mexican spices round out the flavor and would let this dish compliment carne asada, Mexican grilled seafoods or even spicier dishes like cheesy enchiladas. I can even see this as a potential filling for enchiladas or quesadillas, with or without a little ground beef. This dish is suitable for all phases of Atkins and Paleo-Primal as well. Kale is high in carbs, but it’s so nutritious I try to fit it into my diet once a week.
You’ll find many easy, tasty vegetable recipes like this in Low Carbing Among Friends, Jennifer Eloff and friends latest cookbook series. Check out some of the recipes here: https://www.facebook.com/LowCarbingAmongFriends
DISCLAIMER: I receive no remuneration for this promotion nor for the inclusion of any of my recipes in these books. I do so merely because these cookbooks are a wonderful addition to any low-carb library.
3 c. chopped kale leaves, stems removed
4 oz. red onion, sliced
4 tsp. oil or grease of your choosing
Tiny pinch each: chili powder, chipotle powder, smoky Spanish paprika, cumin, garlic powder
Sea salt and black pepper to taste (optional)
DIRECTIONS: Heat oil in non-stick skillet over high heat. Add onion and saute until it just begins to soften/caramelize. Lower heat to medium and add chopped kale. Saute, stirring with spoon several times, for about 5 minutes or until kale is wilted and done. Mix spices in a saucer, stir and sprinkle over kale. Toss a few times to be sure the spices are well-mixed into greens. Plate and serve at once.
NUTRITIONAL INFO: Makes 2 servings each containing:
9.35 g fat
14.5 g carbs, 2.6 g fiber, 11.9 g NET CARBS
3.8 g protein
138 mg sodium
520 mg potassium
110% RDA Vitamin A, 23% B6, 164% C, 12% calcium, 36% copper, 24% iron, 12% magnesium, 46% manganese, 8% niacin, 10% phosphorous, 13% riboflavin, 12% thiamin