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.

How to Make It

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.

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