Serves 6 / This intensely flavored side dish is good with rice or tofu. “I don’t like to cook kale too long because I feel it leaches more of the nutrients out,” says Martinelli. “The kale should still be vibrant and somewhat chewy.”
½ medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon fresh lemon juice
½ bunch kale (about 4 ounces), tough stems removed, leaves chopped large (or 6 cups packed chopped kale)
2 tablespoons low-sodium soy sauce
¼ cup water
- Sauté onion in oil over medium heat until dark brown and caramelized, about 20 minutes. Stir in curry powder, honey, and lemon juice. Add kale, soy sauce, and water. Cook for 5 minutes, tossing repeatedly until kale is chewy but tender.
PER SERVING: 50 cal, 42% fat cal, 3g fat, 0g sat fat, 0mg chol, 1g protein, 7g carb, 1g fiber, 209mg sodium
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