nutritional information

Per 1/2-cup serving:

  • Calories: 143
  • Protein: 4 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 23 g
  • Cholesterol: 0 mg
  • Sodium: 36 mg
  • Fiber: 4 g
  • Sugar: 11 g
Vegan Gluten-Free

Sautéed Kale with Golden Garlic and Dates

Serves 4

30 minutes or fewer

Once you've tried this tasty dish, you'll find yourself making it again and again.
  • 2 Tbs. olive oil
  • ⅓ cup thinly sliced cloves garlic
  • 3 bunches kale, tough ribs removed, chopped (1 ¾ lb.)
  • ⅓ cup slivered pitted dates
  • 2 tsp. sherry vinegar

1. Heat oil and garlic in skillet over medium heat 6 to 8 minutes, or until garlic starts to brown, stirring occasionally. Spread garlic on plate in single layer. Add a few handfuls of kale to pan, and stir until it wilts. Add remaining kale a few handfuls at a time; sauté 5 minutes, or until tender, stirring occasionally.

2. Transfer kale to colander to drain, pressing to remove excess liquid. Return kale to pan, and stir in dates and vinegar. Heat 2 to 3 minutes, or until heated through. Season with salt and pepper, if desired. Serve sprinkled with garlic.

December 2011 p.57

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I am excited to try this recipe!

Janice Noehulani - 2013-12-26 15:18:33

This was yummy and the dates definitely kicked it up a notch. They made this dish company worthy. Be sure not to cook the garlic too long or it will get bitter. Didn't have sherry vinegar so I used white wine vinegar. Also skipped the step of draining the kale as it didn't seem necessary.

Karlyn Shapiro - 2013-09-11 02:53:25

Had this for dinner last night...kid approved! I didn't have sherry vinegar so I used red wine vinegar. Yum...this is fabulous! It will stay in our has a Chinese taste to it. Love it! :)

Jacqueline Davis - 2012-03-30 19:17:50