Kale with Sweet Red Pepper and Balsamic Vinegar
|Olive oil||2 Tablespoon|
|Sweet red pepper||1 Large, seeded and cut into triangles|
|Garlic||2 Clove (10 gm), minced|
|Kale||1 Pound (1 Bunch)|
|Freshly ground black pepper||To Taste|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
Wash the kale very thoroughly and chop it, discarding any tough stems.
Heat the oil in a 12-inch skillet and saute the red pepper until the oil begins to turn pink.
Add the garlic and kale, which should still have some water clinging to it.
Cover and braise the vegetables for 5 to 8 minutes, stirring several times.
Add more water if needed.
Remove the pan from the heat as soon as the kale is tender to the bite.
Season to taste with freshly ground black pepper.
Just before serving, drizzle on the vinegar.