Kale With Roasted Peppers and Olives

Kale With Roasted Peppers and Olives
William Meppem

Serves 8
preparation
15
minutes
cooking
25
minutes

Ingredients

2
large bunches kale
2
tablespoons
olive oil
2
cloves garlic, thinly sliced
2
teaspoons
sugar
1
teaspoon
salt
12
Kalamata olives, pitted and chopped
1
4-ounce jar roasted red peppers
2
tablespoons
aged balsamic vinegar

Directions

  1. Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
  2. Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don't let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated.
  3. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.
Kay Chun And Jane Kirby
November 2001

Nutritional Information

  • Per Serving
  • Calories 118
  • Calcium 149 mg
  • Carbohydrate 15 g
  • Cholesterol 0 mg
  • Fat 6 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 4 mg
  • Sat Fat 1 g
  • Sodium 534 mg
What does this mean? See Nutrition 101.