Tuesday, June 4, 2013

Kale With Roasted Peppers and Olives

Kale With Roasted Peppers and Olives


Serves 8           Hands-On Time: 15m             Total Time: 25m
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


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.
3. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.

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