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Photo: William Meppem Photo by: Photo: William Meppem

Kale with Roasted Peppers and Olives

Real Simple DECEMBER 2001

  • Yield: 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 149mg
  • Calories: 118
  • Calories from fat: 0%
  • Carbohydrate: 15g
  • Cholesterol: 0mg
  • Fat: 6g
  • Fiber: 2g
  • Iron: 2mg
  • Protein: 4mg
  • Saturated fat: 1g
  • Sodium: 534mg

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Kale with Roasted Peppers and Olives recipe