Kale w/ Roasted Red Peppers and Olives

Kale With Roasted Peppers and Olives

Serves 8

Hands-On Time: 15m

Total Time: 25m

Ingredients

• 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

Directions

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.