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Quick, easy, and great for weeknights, this kale stir-fry gains flavor from cabbage, sweet onions, and chicken broth.
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, smashed
- ¼ head cabbage, cut into strips
- 1 bunch kale, cut into strips
- 2 medium sweet onions (such as Vidalia®), cut into strips
- ¼ cup chicken bone broth
- 1 pinch salt
- 1 pinch red pepper flakes
Directions
Step 1
Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
Step 2
Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.
Cook’s Notes:
Red Russian or lacinato (Tuscan, dinosaur) kale is less bitter. Avoid thicker stems for a milder, and more tender, dish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 8% |
| Cholesterol0mg | 0% |
| Sodium176mg | 8% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber5g | 18% |
| Total Sugars5g | |
| Protein5g | |
| Vitamin C166mg | 831% |
| Calcium197mg | 15% |
| Iron3mg | 14% |
| Potassium718mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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