Louisiana Greens

20 min

4 servings

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!

Ingredients

  • 2 bunches curly kale
  • 1 small yellow onion
  • 2 tbsp unsalted butter
  • 1 tbsp Louisiana Seasoning
  • 1⁄2 tsp Sea Salt
  • 1 tsp apple cider vinegar
  • 1 cup water
  • 1 tsp Roasted Garlic Aioli Mix, optional

Preparation

  1. Pick kale leaves from stems and wash thoroughly; discard stems. Thinly slice yellow onion.
  2. Melt butter in Sauté Pan over medium-high heat. Add onions; cook 1–2 min until slightly soft.
  3. Add kale to pan; cover and cook 3 min.
  4. Meanwhile, in a bowl, mix 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, 0.2 0 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.

Perfectly Balance Your Plate

Serve with 4 oz (113g) lean protein or 1 portion of Cajun Baked Chicken, and 1⁄2 cup rice.