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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.69 Kcal (468 kJ) | ||
| Calories from fat | 36.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 6% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 349.21mg | 15% | |
| Potassium | 678.51mg | 14% | |
| Total Carbs | 16.98g | 6% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 197.8mg | 330% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 26.6mg | 148% | |
| Calcium | 179.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 50.07 Kcal (210 kJ) | ||
| Calories from fat | 16.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 6% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 156.56mg | 15% | |
| Potassium | 304.19mg | 14% | |
| Total Carbs | 7.61g | 6% | |
| Sugars | 1.3g | 12% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 2.34g | 10% | |
| Vitamin C | 88.7mg | 330% | |
| Vitamin A | 1.2mg | 87% | |
| Iron | 11.9mg | 148% | |
| Calcium | 80.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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