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Sherri Shepherd of 'The View' visited News 8 Daybreak Saturday to prepare this recipe for kale (enhanced by Chef Zoe Muller). Watch 'The View' weekday mornings at 10 on WFAAChannel 8.


INGREDIENTS

  • 2 cups fresh kale
  • 1 tablespoon olive oil
  • 1/4 cup red bell pepper, sliced
  • 1/4 cup yellow bell pepper, sliced
  • 1/4 cup fresh mushrooms, sliced
  • 1/4 of red onion, thin sliced

Vinaigrette

  • Juice of 1 orange
  • Juice 1/2 lemon
  • 1 clove garlic, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 1 tablespoon fresh basil, finely chopped

INSTRUCTIONS

  1. Wash fresh kale well.
  2. Saute kale, peppers and mushrooms in 1 Tablespoon olive oil.
  3. Add onion.
  4. Prepare citrus vinaigrette
  5. Combine all ingredients and serve.

Yield Approximately 2 servings

Serving Size: 1 cup

Calories: 300*

Fat 25.4 grams*

Sodium 85 mg (without added salt)

Carbohydrate: 11 gram

Protein 1.6 gm

*To reduce further decrease calories and fat in this recipe use less citrus vinaigrette.


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