Kale with Roasted Peppers and Olives

By Robbye

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

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

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.