Sauteed Kale With Red-Pepper Dressing

[Guest guest]

Sauteed Kale With Red-Pepper Dressing

 

1 large head kale, tough stems discarded, leaves washed

3 tablespoons olive oil

1/2 small red onion

1 diced roasted red pepper, jarred or homemade)\

2 garlic cloves, pressed

3 tablespoons red-wine vinegar

1 packet sugar substitute

salt to taste

freshly ground black pepper to taste

 

In a large pot of lightly salted boiling water, cook kale until tender, about 10

minutes. Drain and rinse kale under cold water. Pat dry and coarsely chop. (Kale

may be prepared up to 3 days ahead up to this point. Cover with plastic and

refrigerate.)

Heat oil in a large skillet over medium heat. Add onion and red pepper; cook 5

to 6 minutes, until onions and pepper are softened. Add garlic to pan; cook 1

minute more. Stir in kale; cook 3 minutes, stirring frequently. Transfer mixture

to a large bowl.

Add vinegar and sugar substitute to pan; cook 1 minute. Pour sauce over kale;

toss to coat. Season to taste with salt and pepper.

Makes 6 servings.

Calories 103, Fat 7 g. Carbs 9 g, Fiber 2 g.