Tuscany Kale with Bell Peppers & Toasted Pine Nuts

Carol White

By
@Mstwinkie

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!!


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
(bunch) kale, washed, stems removed and sliced
1/2
each - red, yellow, & orange bell peppers, diced
1/2 small
white onion, diced
4 clove
garlic minced
3 Tbsp
olive oil, extra virgin
1 c
chicken or vegetable broth - low sodium
1/2 c
pine nuts
salt and pepper - to taste

Directions Step-By-Step

1
Ingredients
2
In a medium pan over medium heat – add olive oil, onions and garlic and sauté until tender. ( about 3 - 5 minutes)
3
Add chicken broth and bring to a boil. Then add Kale and let cook for about 5 – 8 minutes.
4
Add diced bell peppers, salt and pepper taste. Remove from heat and cover.
5
In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
6
Add pine nuts to kale and toss. Then place in serving dish.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #greens, #kale