Kale with Roasted Peppers and Olives

Kale with Roasted Peppers and Olives Recipe
Photo: William Meppem

Recipe from

Real Simple

Nutritional 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


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


Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.

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.

Kay Chun And Jane Kirby,

Real Simple

December 2001
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