Kale With Garlic And Peppers
.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 2 | cups |
sweet red bell peppers
sliced |
|
| 1 | tablespoon |
jalapeño pepper
chopped seeded |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 14 | cups |
kale
chopped, stems removed (about 1 pound) |
|
| ½ | cup |
stock
vegetable |
|
| 1 | clove |
garlic
minced |
|
| 1 | x |
lemon
wedges (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 473 | ml |
sweet red bell peppers
sliced |
|
| 15 | ml |
jalapeño pepper
chopped seeded |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3.3 | l |
kale
chopped, stems removed (about 1 pound) |
|
| 118 | ml |
stock
vegetable |
|
| 1 | clove |
garlic
minced |
|
| 1 | x |
lemon
wedges (optional) |
*
|
Directions
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.
