Louisiana Greens
This recipe was created in collaboration with Epicure Director and Independent Consultant Claudia Hawkins-Moise from Wisconsin. We are very fortunate to have had the opportunity to work with Claudia!
Perfectly Balance Your Plate
Serve with 4 oz (113g) lean protein or 1 portion of Cajun Baked Chicken, and 1⁄2 cup rice.
Ingredients
2 bunches curly kale
1 small yellow onion
2 tbsp unsalted butter
1⁄2 tsp Sea Salt
1 tsp apple cider vinegar
1 cup water
1 tspRoasted Garlic Aioli Mix, optional
Preparation
- Pick kale leaves from stems and wash thoroughly; discard stems. Thinly slice yellow onion.
- Melt butter in Sauté Pan over medium-high heat. Add onions; cook 1–2 min until slightly soft.
- Add kale to pan; cover and cook 3 min.
- Meanwhile, in a bowl, mix wing seasoning and aioli mix (if using), with salt, vinegar, and water. Pour over greens; cook uncovered 8–10 min, stirring occasionally. Greens are ready when they are tender and most of the liquid has evaporated.
Nutritional Information
Per serving: Calories 120, Fat 7 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 13 g (Fiber 5 g, Sugars 3 g), Protein 5 g.
Tips
If available, substitute collard greens for kale—you may have to adjust cook times accordingly.
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