Roasted Red Pepper & Olive Kale Salad

Roasted Red Pepper & Olives Kale Salad
  1. 2 large bunches kale
  2. 2 tablespoons olive oil
  3. 2 cloves garlic, thinly sliced
  4. 2 teaspoons sugar
  5. 1 teaspoon salt
  6. 12 Kalamata olives, pitted and chopped
  7. 1 4-ounce jar roasted red peppers
  8. 2 tablespoons aged balsamic vinegar
  1. Cut the kale into bite-size pieces, removing any tough stems.
  2. Rinse and shake dry.
  3. Warm the oil and garlic in a large stockpot over medium-high heat.
  4. Remove the garlic as soon as it browns (don't let it burn).
  5. Add the kale and stir-fry 5 minutes.
  6. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender.
  7. Uncover and add the sugar, salt, olives, and peppers.
  8. Cook over medium-high heat until the liquid has evaporated.
  9. Spoon into a serving dish; scatter the garlic over the top.
  10. Drizzle with the balsamic vinegar.
  11. Serve warm or at room temperature.
Adapted from
Adapted from
Eat Fit Fuel
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