Pan-Sauteed Kale and Cabbage |
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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Kale and cabbage, along with other cruciferous vegetables, like broccoli, Brussels sprouts, cauliflower, rutabagas, and turnips, are packed with nutrients. They contain fiber, vitamins A and C, folic acid, calcium, iron, and antioxidants, which may protect against certain cancers. Ingredients:
6 cups shredded kale |
6 cups shredded green cabbage |
1 teaspoon olive oil |
1 lean center-cut bacon slice (such as oscar mayer) |
1 cup thinly sliced onion |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Arrange kale and cabbage in a vegetable steamer. Steam, covered, 8 to 10 minutes or until tender. Drain.
2. Meanwhile, heat oil in a nonstick skillet over medium heat. Place bacon in pan and cook until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 4 minutes. Add kale and cabbage, and cook until thoroughly heated. Stir in crumbled bacon. Sprinkle with salt and pepper.
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