Kale With Roasted Peppers and Olives

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.

By Kay Chun And Jane Kirby,  December 2001