1 tbsp olive oil
6 cups torn fresh kale*
2 garlic cloves, thinly sliced
1 tbsp white wine vinegar
2 tsp Dijon mustard
1/4 cup snipped fresh basil
2 tbsp sliced toasted almonds
In a large nonstick skillet, heat olive oil over medium heat. Add the kale and garlic; cook 4 to 5 minutes until the kale is tender. Stir frequently during cooking.
Meanwhile, whisk the vinegar and mustard together in a small bowl; add to the kale along with the basil. Toss to coat well. Sprinkle with the almonds and serve immediately.
*May substitute Swiss Chard, if you prefer. Personally, I love kale!
Recipe and photo from an old Diabetic magazine.
2 garlic cloves, thinly sliced
1 tbsp white wine vinegar
2 tsp Dijon mustard
1/4 cup snipped fresh basil
2 tbsp sliced toasted almonds
In a large nonstick skillet, heat olive oil over medium heat. Add the kale and garlic; cook 4 to 5 minutes until the kale is tender. Stir frequently during cooking.
Meanwhile, whisk the vinegar and mustard together in a small bowl; add to the kale along with the basil. Toss to coat well. Sprinkle with the almonds and serve immediately.
Yield: 4 servings
Per serving: 103 calories, 6 g fat (1 sat), 11 g carbs 2 g fiber, 4 g protein
Diabetic exchanges: 1.5 vegetable, 1 fat
Carb choices: 1
Note: This makes a quick and easy nonstarchy side dish that is low in calories and packed with vitamins!*May substitute Swiss Chard, if you prefer. Personally, I love kale!
Recipe and photo from an old Diabetic magazine.
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