Kale with Garlic and Peppers

By deanarrca

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)

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 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.

Nutritional Information
Calories:
157 (24% from fat)
Fat:
4.1g (sat 0.6g,mono 1.8g,poly 1.1g)
Protein:
8.4g
Carbohydrate:
28.2g
Fiber:
4.9g
Cholesterol:
0.0mg
Iron:
4.3mg
Sodium:
321mg
Calcium:
323mg