Photo: Adolfo Felix
Estimated Nutrition (whole recipe, rough)
197
Calories
3g
Protein
12g
Fat
21g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Kale | 1 cup chopped (67g) | 33 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 pounds fresh kale
- 1 clove garlic, cut in half
- 1 1/2 teaspoons salt
- 1/4 teaspoon dried leaf marjoram
- 1/8 teaspoon pepper
- 1/2 teaspoon sugar
- 2 tablespoons cider vinegar, divided
- 2 tablespoons butter or margarine
Directions
1
1.Wash kale well. Cut off coarse stems and discard them.
2
2.In a large saucepan, place kale, garlic, salt, marjoram, pepper, sugar and 1 tablespoon of the vinegar. Cover and cook 20-25 minutes or until just tender. Add remaining vinegar and butter. Heat only about 1/2 minute. Serve hot.
Recipe sourced from
fandom