Kale with Garlic and Peppers

recipe
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.

Yield:

4 servings (serving size: 1 cup kale mixture)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.