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.
You'll also love
- Dry Garlic Sauce 0/5 (0 Votes)
- Shrimp in Cream-Cheese Sauce 0/5 (0 Votes)
- Company Corn 0/5 (0 Votes)
- WILTED LETTUCE 0/5 (0 Votes)
- tuscan kale soup with quinoa 0/5 (0 Votes)
- Olive Garden Five-Cheese Ziti 0/5 (0 Votes)
- Kale, Smoked Sausage, and Potato ... 0/5 (0 Votes)
Review this recipe