Warm Greens with Rosemary and Lime


  • 1 poundkale, torn
  • 1 pound spinach, torn
  • 1 small head cabbage, shredded
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon rosemary, chopped
  • juice of half lime
  • salt and freshly ground black pepper, to taste


  1. Heat oil in a large skillet or wok over medium-high heat. Stir-fry onion until it becomes translucent.
  2. Add kale, spinach, cabbage, rosemary, and lime juice. Cook stirring for 3-5 minutes or until wilted. Season with salt and pepper to taste.
  3. Transfer in a serving dish.
  4. Serve and enjoy.

Yield: 6 servings

Nutritional Information (Per Serving)

Diabetic Exchange 0 Fruit, 1 Fat, 2 Vegetable 0 Starch, 0 Lean Meat, 0 Milk
Energy 114 calories
Total Fat Saturated Fat Trans-fat 3.5 g 0.5 g 0.0 g
Cholesterol 0 mg
Sodium 110 mg
Total Carbohydrate Dietary Fiber Sugars 18.3 g 8.0 g 6.6 g
Protein 7.1 g
(56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

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