Kale with Currants, Lemon, and Olives

35 mins (prep 35)
11 ingredients
12 servings
Boiling kale before sauteing it is key to making it tender. If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems.

Categories:  greek-vegetable-dishes , greens , kale , vegetables , greek-cuisine , european-cuisine ,
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Serving Size (158.8 g)
Servings 12
Amount per Serving
Calories 133.28 Calories from Fat 72.9
% Daily Value *
Total Fat 8.1g 149.59%
Saturated Fat 2.55g 152.85%
Trans Fat 0.12g %
Cholesterol 7.95mg 31.8%
Sodium 57.94mg 28.97%
Total Carbohydrate 13.23g 52.93%
Dietary Fiber 5.44 g 261.27%
Sugars 3.42 g %
Protein 6.5g 156.07%
Vitamin A 15197.28IU% Vitamin C 181.44mg%
Calcium 227.72mg% Iron 2.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried currants, medium onion, low-sodium chicken broth, pitted kalamata olives, salt and freshly ground pepper