Kale With Roasted Peppers and Olives
Serves 8|
Hands-On Time:
|
Total Time:
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
- Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
- 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.
- Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.
Nutritional Information
- Per Serving
- Calories 118
- Calcium 149mg
- Carbohydrate 15g
- Cholesterol 0mg
- Fat 6g
- Fiber 2g
- Iron 2mg
- Protein 4mg
- Sat Fat 1g
- Sodium 534mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Use a paring knife to mince garlic.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
