Kale with Roasted Peppers and Olives
Side
Ingredients
2 large bunches kale
2 tablespoons olive oil
2 cloves garlic thinly sliced
2 teaspoons sugar
1 teaspoon salt
12 Kalamata olives pitted and chopped
1 4-ounce jar roasted red peppers
2 tablespoons aged balsamic vinegar
Directions
Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
Warm the oil and garlic in a large stockpot over medium-high heat.
Remove the garlic as soon as it browns (don't let it burn).
Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender.
Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated.
Spoon into a serving dish; scatter the garlic over the top.
Drizzle with the balsamic vinegar. Serve warm or at room temperature.
Nutrition
Calories 118
Calcium 149mg
Carbohydrate 15g
Cholesterol 0mg
Fat 6g
Fiber 2g
Iron 2mg
Protein 4mg
Sat Fat 1g
Sodium 534mg