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Nutrition Facts
Serving Size 1 (141g) Recipe makes 6 servings
Calories 157
Calories from Fat 107		(68%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 32mg		1%
Potassium 429mg		12%
Total Carbohydrate 12.3g		4%
	Dietary Fiber 2.5g	10%
	Sugars 2.5g
Protein 3.0g		6%
detailed view... how is this calculated?

Spicy Garlic Kale With Sauteed Red Peppers

Recipe #187369 | 15 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Sep 22, 2006

This dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. It is a simple way to add zest to fresh vegetables and quickly prepare a gourmet side dish for fish, meat, or rice & beans. Steaming the kale instead of sautéing it helps it cook more quickly and maintain its bright green color.

SERVES 6 (change servings and units)

Ingredients

2 bunches kale
1/2 cup leek, chopped
5 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced (or extruded through garlic press)
1 1/2 large red bell peppers, cut into short strips
1/2 teaspoon red pepper flakes
salt
white pepper

Directions

1
Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
2
Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
3
Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
4
Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.

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Featured Reviews for This Recipe

From: vwittphd

On Sep 2, 2009

What a beautiful side dish - it exudes health with every bite! I loved the fresh, bright color of the steamed kale. I also used a little less oil to saute the onions and bell peppers, substituting water when needed during the cooking process. I'd probably add a bit less of the red pepper flakes (1/4 tsp. vs. 1/2 tsp.), but for someone who enjoys a spicey, vitamin-packed treat, this is it!

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From: echo echo

On Feb 1, 2007

Excellent flavor. Also tossed in a small amount of left-over rice I had on hand.

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From: sugarpea

On Oct 19, 2006

Really liked this and thoroughly enjoyed using kale and leeks from the garden. Perfect as written.

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From: PaulaG

On Jan 29, 2007

This is delicious and by reducing the amount of oil I made a healthy recipe much healthier. I used just a touch of oil and then added a little water toward the end of the cooking time. The kale was tender in the 10 minutes indicated and a beautiful green. The red pepper flakes added just a touch of heat.

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