Kale with Garlic and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although you can find kale in supermarkets year-round, this member of the cabbage family is at its peak flavor in cool-weather months. Kale also brings a good dose of protein and iron to this side dish, and the jalapeño pepper adds a pleasant kick. You can substitute collard greens for kale, if you prefer. Ingredients:
2 teaspoons olive oil |
2 cups sliced red bell pepper (about 2 medium) |
1 tablespoon chopped seeded jalapeño pepper (about 1 small) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
14 cups chopped kale, stems removed (about 1 pound) |
1/2 cup organic vegetable broth (such as swanson certified organic) |
1 garlic clove, minced |
lemon wedges (optional) |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add red bell pepper, jalapeño, salt, and black pepper; sauté 3 minutes or until tender. Add chopped kale and broth; cover. Reduce heat to medium-low; cook 10 minutes or until tender, stirring once. Stir in garlic; increase heat to medium. Cook, uncovered, for 2 minutes or until liquid evaporates. Serve with lemon wedges, if desired.
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