Kale with Roasted Peppers and Olives

Name: Kale with Roasted Peppers and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps aged balsamic vinegar; 2 cloves garlic, thinly sliced; 12 Kalamata olives, pitted and chopped; 2 large bunches kale; 2 Tbsps olive oil; 113 grams roasted red peppers; 1 teaspoon salt; 2 teaspoons sugar

You can never have too many side dish recipes, so give Kale with Roasted Peppers and Olives a try. This recipe makes 8 servings with 67 calories, 2g of protein, and 5g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. If you have aged balsamic vinegar, sugar, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.

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Shake

Kale

Warm the oil and garlic in a large stockpot over medium-high heat.

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Garlic

Cooking Oil

Equipment you will use

Pot

Remove the garlic as soon as it browns (don't let it burn).

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Garlic

Add the kale and stir-fry 5 minutes.

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Kale

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.

Ingredients you will need

Peppers