Garlicky Kale

Kale is loaded with vitamin K, which helps protect the body from cancer. If you are on blood thinners, it is important to try to maintain a stable vitamin K intake because changes in consumption affect the results of your dosage. Tangy lemon brightens the earthiness of the kale and naturally helps minimize the browning (oxidation) of the leaves.
  • 2 tablespoons extra-virgin olive oil
  • 3-4 cloves garlic, minced
  • 1 bunch kale, stemmed and coarsely chopped
  • Juice of 1 lemon
  • 1/4 cup water

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for 1 minute or until fragrant.

Add the kale and cook, stirring constantly, for 2 minutes, tossing as it wilts. Stir in the lemon juice. 

Add the water and cover. Cook for 2 to 3 minutes until softened. Do not overcook (the kale should remain dark green).


2 Servings

Nutrition Information per serving: Calories: 207
Fat: 15 g (62% calories from fat)
Protein: 5 g (6% calories from protein)
Carbohydrates (net): 14 g (32% calories from carbohydrates)

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