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Nutrition Facts
Serving Size 40 g
(Approx. 20 Servings)
Amount Per Serving
Calories 45 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 1 g
Vitamin A 35% Iron 2%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Kale Stock
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 h 20 m
20  People


Recipe makes 20 Servings

1/4 cup(s) extra virgin olive oil
6 garlic cloves, gently crushed
1 cup(s) shallots, roughly chopped
1 bunch of parsley, stems only
12 Oz H-E-B Organics Kale Greens
1/4 cup(s) white wine vinegar
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In a large heavy bottomed stock pot or Dutch oven set over medium high heat, add olive oil, garlic and shallots, stir-fry until shallots are just translucent.
Add parsley stems and kale, stir-fry for another 2 minutes, then add white wine vinegar.
Cook until vinegar is mostly evaporated, then add 1 gallon of cold water.
Bring to a simmer and keep at a gentle simmer for 1 hour, then remove from heat, allow to sit for 30 minutes covered before straining liquid through a fine mesh sieve.
Refrigerate or freeze stock if not ready to use immediately. Use kale stock as the base for any soup or stew instead of store bought stock.


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