Rating: 3 stars
200 Ratings
  • 5 star values: 40
  • 4 star values: 39
  • 3 star values: 54
  • 2 star values: 49
  • 1 star values: 18
Kay Chun and Jane Kirby

Gallery

Credit: William Meppem

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.

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  • 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.

Nutrition Facts

calcium 149mg; 118 calories; carbohydrates 15g; fat 6g; fiber 2g; iron 2mg; protein 4mg; saturated fat 1g; sodium 534mg.
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