Tuscany Kale with Bell Peppers & Toasted Pine Nuts
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Family Tested & Approved
(bunch) kale, washed, stems removed and sliced
each - red, yellow, & orange bell peppers, diced
white onion, diced
olive oil, extra virgin
chicken or vegetable broth - low sodium
salt and pepper - to taste
In a medium pan over medium heat – add olive oil, onions and garlic and sauté until tender. ( about 3 - 5 minutes)
Add chicken broth and bring to a boil. Then add Kale and let cook for about 5 – 8 minutes.
Add diced bell peppers, salt and pepper taste. Remove from heat and cover.
In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
Add pine nuts to kale and toss. Then place in serving dish.
Last Updated: Tue, Sep 24, 2013