1/4th of recipe (about 3/4 cup): 97 calories, 0.5g fat, 359mg sodium, 22g carbs, 3g fiber, 11g sugars, 2.5g protein -- PointsPlus® value 3*

We feel healthier just looking at this recipe. The slightly spicy 'n sweet sauce ROCKS our socks. And kale, you've never tasted better...

Ingredients:

6 oz. kale leaves (about 1 bunch), torn or cut into large pieces
2 red bell peppers, seeded and chopped
One 8-oz. can sliced water chestnuts, drained
1/4 cup sweet Asian chili sauce
1 tbsp. seasoned rice vinegar
1 tsp. chopped garlic
1/8 tsp. salt
1/8 tsp. black pepper

Directions:
Preheat oven to 375 degrees. Lay an extra-large piece of heavy-duty foil on an extra-large baking sheet and spray with nonstick spray.

Lay kale pieces in the center of the foil. Evenly top with bell peppers and water chestnuts. Set aside.

In a small bowl, combine chili sauce, rice vinegar, and garlic. Mix well. Evenly drizzle over the veggies.

Place another extra-large piece of foil evenly over the baking sheet. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Bake in the oven for 20 minutes, or until veggies are tender.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.)

Transfer to a large bowl or plate. Sprinkle with salt and black pepper, and mix well. Serve and enjoy!

MAKES 4 SERVINGS

HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables -- even those with a value of 0*. If calculated without the veggies that have a value of 0*, each serving of this recipe has a PointsPlus® value of 1*. 

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.