Kale with Roasted Peppers and Olives

Kale with Roasted Peppers and Olives
Kale with Roasted Peppers and Olives

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • 2

    large bunches kale

  • 2

    T. olive oil

  • 2

    cloves, garlic, thinly sliced

  • 2

    t. sugar

  • 1

    t. salt

  • 12

    Kalamata olives, pitted and chopped

  • 1

    4 oz jar roasted red peppers

  • 2

    T. aged balsamic vinegar

Directions

1. Cut the kale into bite-sized 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 c. water, cover, and cook 8-10 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.

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