Kale with Sweet Red Pepper and Balsamic Vinegar Recipe


Difficulty LevelEasyHealth IndexHealthy


 Olive oil2 Tablespoon
 Sweet red pepper1 Large, seeded and cut into triangles
 Garlic2 Clove (10 gm), minced
 Kale1 Pound (1 Bunch)
 Freshly ground black pepper To Taste
 Balsamic vinegar1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 601 Calories from Fat 296

% Daily Value*

Total Fat 34 g51.8%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 216.7 mg9%

Total Carbohydrates 68 g22.5%

Dietary Fiber 12.2 g48.8%

Sugars 14.4 g

Protein 17 g34.5%

Vitamin A 1474.2% Vitamin C 1181.7%

Calcium 66% Iron 51.7%

*Based on a 2000 Calorie diet


Wash the kale very thoroughly and chop it, discarding any tough stems.
Heat the oil in a 12-inch skillet and saute the red pepper until the oil begins to turn pink.
Add the garlic and kale, which should still have some water clinging to it.
Cover and braise the vegetables for 5 to 8 minutes, stirring several times.
Add more water if needed.
Remove the pan from the heat as soon as the kale is tender to the bite.
Season to taste with freshly ground black pepper.
Just before serving, drizzle on the vinegar.