Kale with Roasted Peppers and Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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:
1. Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
2. 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.
|
|