tuscany kale with bell peppers & toasted pine nuts
(1 rating)
Combining fresh Kale and diced red, yellow and orange bell peppers quickly sautéed with onions and garlic. This is a fascinating combination of flavors and textures. Be sure to check out my video on how to prep your kale. Enjoy!!
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For tuscany kale with bell peppers & toasted pine nuts
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1 lb(bunch) kale, washed, stems removed and sliced
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1/2each - red, yellow, & orange bell peppers, diced
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1/2 smwhite onion, diced
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4 clovegarlic minced
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3 Tbspolive oil, extra virgin
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1 cchicken or vegetable broth - low sodium
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1/2 cpine nuts
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salt and pepper - to taste
How To Make tuscany kale with bell peppers & toasted pine nuts
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1Ingredients -
2In a medium pan over medium heat – add olive oil, onions and garlic and sauté until tender. ( about 3 - 5 minutes)
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3Add chicken broth and bring to a boil. Then add Kale and let cook for about 5 – 8 minutes.
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4Add diced bell peppers, salt and pepper taste. Remove from heat and cover.
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5In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
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6Add pine nuts to kale and toss. Then place in serving dish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tuscany Kale with Bell Peppers & Toasted Pine Nuts:
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