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.
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1 garlic clove, minced
Lemon wedges (optional)
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.
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.)
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.
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.
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