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Kale With Garlic And Peppers

 

.
19

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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)
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 15525% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 347mg 14%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 23%
Sugars g
Protein 18g
Vitamin A 750% Vitamin C 568%
Calcium 32% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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