Recipe of the Week- Kale with Bell Peppers, Garlic and Pine Nuts
This is a great side, but can be made a main dish also by adding beans- kidney or cannelini work well- after preparing.
1 bunch kale, tough stems removed and coarsely chopped (about 4 cups)
2-4 garlic cloves, minced or sliced
2 T. olive oil
2 T. pine nuts
1 red bell peppers, cut into strips
Sea salt and black pepper to taste
Wash the kale and allow water droplets to remain on leaves. In a small dish, add the garlic to the olive oil and allow to sit. Heat a heavy skillet over medium high heat and toast the pine nuts until golden and fragrant, stirring constantly for about 1 minute. Remove the nuts from the pan. Add the garlic and oil to the pan, stirring once to flavor the pan. Add bell pepper strips and season with salt and pepper. Saute peppers for about 2 minutes and add kale. Stir briefly, cover the pan with a lid and turn the heat to low. Cook for about 2 minutes, then stir. Cover again, turn off heat and allow veggies to steam in the pan for 2 minutes.
From Experience Life magazine, Oct. 2011