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Kale with Roasted Peppers and Olives

Photo: William Meppem
Yield 8 servings

Ingredients

  • 2 large bunches kale
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 12 Kalamata olives, pitted and chopped
  • 1 4-ounce jar roasted red peppers
  • 2 tablespoons aged balsamic vinegar

Nutrition Information

  • calcium 149 mg
  • calories 118
  • caloriesfromfat 0 %
  • carbohydrate 15 g
  • cholesterol 0 mg
  • fat 6 g
  • fiber 2 g
  • iron 2 mg
  • protein 4 mg
  • satfat 1 g
  • sodium 534 mg

How to Make It

  1. Cut the kale into bite-size 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 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.