This was good, just not five stars good. I made it exactly as directed, and included a healthy squeeze of lemon at the table as suggested. This did help. I also think those tabasco peppers in vinegar you use on collards would work with this. I got started on kale with a Kale, Gnocchi, and Butternut Squash recipe from Food Network. Now that's a five-star kale recipe (although not nearly as healthy as this one.)
Kale with Garlic and Peppers
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 157
- Calories from fat: 24%
- Fat: 4.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.1g
- Protein: 8.4g
- Carbohydrate: 28.2g
- Fiber: 4.9g
- Cholesterol: 0.0mg
- Iron: 4.3mg
- Sodium: 321mg
- Calcium: 323mg
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.
Kale with Garlic and Peppers Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Braised Kale
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Lemony Kale Salad
Cooking Light
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