Wilted Kale with Bacon and Tomatoes
Minutes Prep time: 15
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 25
Servings: 6
Difficulty: easy
2 tablespoons Parkay® Original Spread-tub
3/4 cup thinly sliced yellow onion
8 ounces fresh prechopped kale, large stems removed (about 6 cups)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4 cup water
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 slices fully cooked bacon
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 72 mg | 7% |
Carbohydrate | 7 g | 2% |
Cholesterol | 3 mg | 1% |
Total Fat | 4 g | 6% |
Iron | 1 mg | 5% |
Calories | 78 kcal | 4% |
Sodium | 354 mg | 15% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 5% |
Sugars | 3 g | 0 |
Vitamin C | 14 mg | 24% |
Melt Parkay in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Add kale; stir to combine. Add undrained tomatoes, water, garlic salt and pepper; stir gently. Cover; cook 10 to 15 minutes or until kale is tender, stirring occasionally.
Meanwhile, heat bacon in microwave according to package directions. Cut into bite-size pieces. Stir bacon into kale mixture before serving.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Wilted Kale with Bacon and Tomatoes