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...
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
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*.