Kale with Garlic and Peppers

2014-05-11T01:00:00Z 2014-05-15T18:02:25Z Kale with Garlic and Peppers nwitimes.com
May 11, 2014 1:00 am

2 teaspoons olive oil

2 cups sliced red bell pepper (about 2 medium)

1 tablespoon chopped seeded jalapeño pepper (about 1 small)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

14 cups chopped kale, stems removed (about 1 pound)

1/2 cup organic vegetable broth (such as Swanson Certified Organic)

1 garlic clove, minced

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.

From cookinglight.com

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