Sautéed Kale

(adapted from the Food Network)If you've never tried kale, this is a great time of year to do so. You can find it easily at any local farmer's market and it's simple to prepare. Packed with lutein, beta-carotene and kaempferol – powerful anti-cancer nutrients, this leafy green should be on your shopping list year round.Ingredients:1 1/2 pounds young kale, stems and leaves coarsely chopped3 Tbsp. olive oil2 cloves garlic, thinly sliced1/2 cup vegetable or low sodium chicken broth or watersalt and pepper to taste2 tablespoons balsamic vinegarPreparation:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Serves 8

Nutrition Information per serving: 90 calories, 5 grams fat, 9 grams carbohydrate, 1.7 grams fiber, 3 grams protein, 0 mg cholesterol, 84 mg sodium .