Kale with Roasted Peppers and Olives

Kale with Roasted Peppers and Olives
Photo by William Meppem


  • 1 4-ounce jar roasted red peppers
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • 2 large bunches kale
  • 2 tablespoons olive oil
  • 2 tablespoons aged balsamic vinegar
  • 2 teaspoons sugar
  • + 1 more ingredients
    • 12 Kalamata olives, pitted and chopped

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

View full recipe at My Recipes


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