Savory Kale with Peppers and Onions
Thanks to Kelly Long, Illinois Benedictine University Dietetic Intern, for sharing this recipe! If you don’t have kale, try using Swiss chard instead, but don’t discard the stems. Chop them and sauté along with the onions, peppers and garlic.
1/2 pound kale, tender leaves
1 cup onions, chopped
1/4 cup red bell peppers, diced
1 large garlic clove, minced
1 teaspoon olive oil
1 cup water
1 teaspoon poultry seasoning
Salt, to taste
Soak and wash kale in water. Remove the large stems and discard any tough or discolored leaves. Stack 6 to 8 leaves at a time and cut crosswise into 1-inch strips. In a large saucepan, sauté onions, peppers and garlic in oil over medium heat until onions are translucent. Add water and kale, cover and simmer or steam 15 to 30 minutes, or until tender. Add seasoning and salt to taste.
Serves 4.
Adapted from www.Makinghealthychoices.info.