Kale with Garlic and Peppers

Yield: 4 servings (serving size: 1 cup kale mixture)


Ingredients
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)

Preparation

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.

Nutritional Information

Calories:157 (24% from fat)
Fat:4.1g (sat 0.6g,mono 1.8g,poly 1.1g)
Protein:8.4g
Carbohydrate:28.2g
Fiber:4.9g
Cholesterol:0.0mg
Iron:4.3mg
Sodium:321mg
Calcium:323mg

Source: Mark Bittman, Cooking Light, OCTOBER 2005
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108280