Lemon Balsamic Kale

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Lemon Balsamic Kale


  • 4 (1-pound) bunches kale
  • 4 quarts water
  • 3 tablespoons smart balance light spread
  • 1/2 cup dried cranberries
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons balsamic vinegar
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper


Remove stems and center ribs from kale

  • Wash and pat dry
  • Coarsely chop to measure 24 cups
  • Bring water to a boil in an 8-quart stockpot
  • Add kale; cover and cook 3 minutes                                                                                 Drain well; place kale in a bowl
  • Melt spread in a small skillet over medium-high heat; cook 3 minutes or until lightly browned
  • Stir in raisins, juice, red pepper and vinegar; cook 30 seconds, stirring constantly with a whisk
  • Pour spread mixture over kale. Sprinkle with salt and pepper; toss well to coat

Calories: 151
Calories from fat: 28%
Fat: 4.7g
Saturated fat: 2.3g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.7g
Protein: 6.3g
Carbohydrate: 25.5g
Fiber: 4.9g
Cholesterol: 9mg
Iron: 3.4mg
Sodium: 289mg
Calcium: 252mg

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