Recipe courtesy of Harvard University Dining Services
- 1 pound fresh kale, roughly chopped
- 1 medium-sized onion, sliced thin
- 2 tablespoons canola oil
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
First, caramelize the onions: Heat 1 tablespoon of oil in a sauté pan over medium low heat and add the onions.
Cook very slowly on medium low heat, stirring occasionally, until the onions are browned; do not burn. When finished, remove from heat and set aside.
In a separate sauté pan, heat the remaining 1 tablespoon of oil over medium heat. Add the chopped kale and sauté until tender, about 8 minutes.
Add the onions and, if desired, the lemon juice. Toss together. Remove from heat and serve.
Nutritional information per serving:
Calories: 130⁄ Protein: 4 g⁄ Carbohydrate: 14 g⁄ Fiber: 3 g⁄ Sodium: 50 mg
Saturated fat: 0.5 g⁄ Polyunsaturated fat: 2.5 g⁄ Monounsaturated fat: 4 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.