Sprinkle wilted kale with toasted bread crumbs, Worcestershire sauce, and a squeeze of lemon. High in vitamins A and C, this healthful high-fiber side dish recipe is fast and easy to make.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Rinse kale leaves thoroughly under cold running water. Drain well; set aside.

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  • In a small skillet heat 2 teaspoons of the oil. Cook bread crumbs in the hot oil for 1 to 2 minutes or until browned. Season with pepper; set aside.

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  • In a large, nonstick skillet heat the remaining 4 teaspoons oil. Add kale. Cook the kale, covered, for 1 minute. Uncover. Cook and stir for 1 minute more or until just wilted. Transfer kale to serving dish. Drizzle with Worcestershire sauce. Sprinkle with the browned bread crumbs. Squeeze lemon wedges over all. Makes 4 servings.

Nutrition Facts

89 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 53 mg sodium. 9 g carbohydrates; 4 g fiber; 3 g protein; 4665 IU vitamin a; 56 mg vitamin c; 81 mg calcium; 1 mg iron;

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