Hoisin Butter Sauce on Sautéed Kale
Makes 8 sauce servings (2 tablespoons each)
INGREDIENTS
3 Tablespoons no-trans fat margarine/butter spread (such as Earth Balance™)
1 Tablespoon fresh grated ginger
1/3 cup hoisin sauce
3 Tablespoons honey
1 teaspoon hot chili sauce (such as sriracha)
3 T rice vinegar
10 cups chopped kale, sautéed in 2 teaspoons olive oil, 1 clove minced garlic and sea salt to taste until crisp-tender, about 8 minutes.
DIRECTIONS
- Sauté butter spread and ginger for 1 minute.
- Whisk in hoisin, honey, and chili sauce.
- Stir in vinegar and heat for another minute until desired thickness.
- Drizzle sauce on sautéed kale.
Nutrition
Facts |
| Serv. size 2 T (32g) |
| Servings 8 |
| Calories 84 |
Fat Cal. 35 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
4g |
6% |
Total Carb. |
12g |
4% |
Sat. Fat |
1g |
4% |
Fiber |
0g |
0% |
Trans Fats |
0g |
|
Sugars |
10g |
|
| Cholest. |
0mg |
0% |
Protein |
0g |
|
| Sodium |
237mg |
10% |
|
|
|
|
| Vitamin A |
4% |
Vit. C |
0% |
Calcium |
0% |
Iron |
0% |
|