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Braised Kale
Source: dLife

(As seen on dLifeTV) Kale and leeks braised in broth with a creamy mustard sauce.

Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 134.4
Total Carbs 12.4 g
Dietary Fiber 2.0 g
Sugars 2.0 g
Total Fat 7.8 g
Saturated Fat 3.8 g
Unsaturated Fat 0.5 g
Potassium 379.7 mg
Protein 3.8 g
Sodium 121.5 mg
Dietary Exchanges
1 1/2 Fat , 2 1/2 Vegetables , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  fresh leeks
2 tsp  olive oil
1 lb  kale, chopped
0 1/4 cup  cold water
0 1/2 cup  low sodium vegetable broth
0 1/2 cup  sour cream
1 tsp  dijon mustard
1 pinch  salt
1 pinch  black pepper
  1. In large skillet, heat olive oil over medium. Add leeks, cook 3 to 4 minutes or until soft.
  2. Remove root end and 1" of green top of leek. Slice lengthwise. Wash well. Cut into 1/2" pieces.
  3. Add kale and cook while stirring until it starts to wilt. Add water and vegetable broth. Bring to boil. Lower heat and simmer, covered, 5 minutes or until kale wilts. Drain 2/3 of liquid from skillet. Return skillet to heat.
  4. Add sour cream and mustard. Stir to blend well. Sprinkle with salt and pepper. Serve.

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