Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

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.

Mark Bittman
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 cup kale mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

157 calories; calories from fat 24%; fat 4.1g; saturated fat 0.6g; mono fat 1.8g; poly fat 1.1g; protein 8.4g; carbohydrates 28.2g; fiber 4.9g; cholesterol 0mg; iron 4.3mg; sodium 321mg; calcium 323mg.
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