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.

Ratings & Reviews

JeffAxelrod's Review

Kvelez
December 30, 2011
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.)

Mkforu's Review

JasonBurn
October 30, 2011
This dish came out quite tasty and will try it again. I must admit I modified the recipe just a teensy tiny bit by adding some red onion (because I didn't want the onion to go to waste) and left out the jalapeno (because I can't stand heat), added a bit of grated parmesan cheese and real lemon juice near the end and it came out fantastic.

JasonBurn's Review

JeffAxelrod
January 04, 2011
This is the best kale recipe I've ever tried! Everyone at the table loved it (even the people who thought that kale was only used as a garnish). Yum yum yum.

Kvelez's Review

Mkforu
March 17, 2010
This recipe was good, though mine took a bit longer to cook. I used chicken stock, since I had some opened in the fridge. Will make again.

BFoxFL's Review

BFoxFL
December 26, 2008
I used extra jalapeno pepper and still didn't get that "zip" I was looking for. Next time I make this FABULOUS dish, I plan to put in a whole seeded jalapeno. Also, definitely use the lemon--it's wonderful on the kale.