This recipe was created in collaboration with Epicure Director and Independent Consultant Claudia Hawkins-Moise from Wisconsin. We are very fortunate to have had the opportunity to work with Claudia!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Pick kale leaves from stems and wash thoroughly; discard stems. Thinly slice yellow onion.
- Melt butter in Sauté Pan over medium-high heat. Add onions; cook 1–2 min until slightly soft.
- Add kale to pan; cover and cook 3 min.
- Meanwhile, in a bowl, mix seasoning and aioli mix (if using), with salt, vinegar, and water. Pour over greens; cook uncovered 8–10 min, stirring occasionally. Greens are ready when they are tender and most of the liquid has evaporated.
If available, substitute collard greens for kale—you may have to adjust cook times accordingly.
Serve with 4 oz (113g) lean protein or 1 portion of Cajun Baked Chicken, and 1⁄2 cup rice.
Per serving: Calories 120, Fat 7 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 13 g (Fibre 5 g, Sugars 3 g), Protein 5 g.
20 min
4 servings
$0.27/serving
20 min4 servings$0.27/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Pick kale leaves from stems and wash thoroughly; discard stems. Thinly slice yellow onion.
- Melt butter in Sauté Pan over medium-high heat. Add onions; cook 1–2 min until slightly soft.
- Add kale to pan; cover and cook 3 min.
- Meanwhile, in a bowl, mix seasoning and aioli mix (if using), with salt, vinegar, and water. Pour over greens; cook uncovered 8–10 min, stirring occasionally. Greens are ready when they are tender and most of the liquid has evaporated.
If available, substitute collard greens for kale—you may have to adjust cook times accordingly.
Serve with 4 oz (113g) lean protein or 1 portion of Cajun Baked Chicken, and 1⁄2 cup rice.
Per serving: Calories 120, Fat 7 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 13 g (Fibre 5 g, Sugars 3 g), Protein 5 g.
