- 1 tsp olive oil
- ½ large Vidalia onion, sliced into slivers
- 12 curly leaves, stems removed and coarsely chopped
- 1/3 cup pomegranate seeds
- Heat olive oil on medium heat.
- Sautee until translucent, about 5 minutes.
- Add in kale and pomegranate and sautee for a minute, or just until the kale’s color turns bright green and becomes slightly tender.
Serving size if 4.
Recipe adapted from Delicious Living.
Fat: 2 g
Fiber: 3 g
Protein: 4 g
Total Carbohydrates: 17 g