Kale With Roasted Peppers and Olives

Kale With Roasted Peppers and Olives
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2001

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 .

Quick Tip

Henckels Cutlery Forged Synergy 3-inch Brush Stainless Steel Paring Knife
Use a paring knife to mince garlic.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    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.