Broccoli, Kale and Roasted Garlic Salad
6 cups broccoli, chopped
6 kale leaves, tough stems removed
1 bulb garlic, roasted (see note)
1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon lemon juice
Steam broccoli for three minutes. Steam kale for 1 minute. In a large bowl, combine broccoli, kale and roasted garlic. Mix together remaining ingredients and add to broccoli mixture.
Note: To roast garlic: break cloves apart, leaving papery skins on. Roast at 350 degrees for about 25 minutes or until soft. When cool, remove skins.
Calories 83; Protein 6 g; Carbohydrates 16 g; Sugars 2 g; Total Fat 0.9 g; Saturated Fat 0.1 g; Cholesterol 0 mg; Sodium 61 mg; Fiber 4.8 g; Beta-Carotene 3633 ug; Vitamin C 165 mg; Calcium 125 mg; Iron 1.8 mg; Folate 96 ug; Magnesium 45 mg; Potassium 616 mg; Zinc 1.2 mg; Selenium 4.8 ug