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Kale with Garlic and Peppers

Yield 4 servings (serving size: 1 cup kale mixture)
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.


  • 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)

Nutrition Information

  • calories 157
  • caloriesfromfat 24 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 1.8 g
  • polyfat 1.1 g
  • protein 8.4 g
  • carbohydrate 28.2 g
  • fiber 4.9 g
  • cholesterol 0.0 mg
  • iron 4.3 mg
  • sodium 321 mg
  • calcium 323 mg

How to Make It

  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.