Learn how to make Braised Kale and Cabbage, one of Rita's recipes for healthy arteries.

Braised Kale and Cabbage


  • 1 teaspoon olive oil
  • 2 tablespoons chopped onion
  • 1 tablespoon imitation bacon bits or crumbled bacon
  • 1 tablespoon coarse-grain mustard
  • 3 cups fresh kale, coarsely chopped
  • 1 cup coarsely chopped green cabbage
  • 2 tablespoons fat-free, low-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon black pepper


  1. In medium saucepan, heat oil over medium heat, swirling to coat the bottom. Cook onion, bacon bits, and mustard for a few minutes, stirring occasionally.
  2. Stir in kale and cabbage. Cook for 3-4 minutes, or until wilted, stirring occasionally.
  3. Stir in broth, mustard and pepper. Bring to a simmer. Reduce heat and simmer, covered, for 10-15 minutes, or until vegetables are tender, stirring occasionally.

Makes 2 servings.