Kale With Roasted Peppers and Olives

Photo by William Meppem
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 118 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 534 mg
    • Protein 4 mg
    • Carbohydrate 15 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 149 mg


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


  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.