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Kale with Pickled Shallots
- prep: 20 min
- cook: 25 min
- total: 45 min
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Gently pickling the shallots mellows them and also adds hints of sweetness and acidity. Tossing them with some earthy, quick-cooked kale makes for a pleasing contrast in flavors.
Ingredients
- 1/4 cup red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- Pinch of sugar
- 1/4 lb thinly sliced shallots (1 cup)
- 3/4 cup water
- 2 pounds kale (2 bunches), stems and center ribs discarded
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 209 % Daily Value *
- Total Fat: 11 g 16.15%
- Saturated Fat: 1 g 7.35%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 101 mg 4.2%
- Calcium: 307 mg 30.69%
- Potassium: 6 mg 0.18%
- Magnesium: 0 mg 0%
- Iron: 4 mg 20.64%
- Zinc: 0 mg 0%
- Total Carbohydrate: 24 g %
- Dietary Fiber: 3 g 13.54%
- Sugar: 0 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 697.31%
- Vitamin C 453.71%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables5
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total4 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
