Tuscany Kale with Bell Peppers & Toasted Pine Nuts
|Cooking Method:||Stove Top|
|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|
Try Diamond of California Nuts
|salt and pepper - to taste|
Pinched by mamafor65roses, and 26 more.
Fort Lauderdale, FL (pop. 165,521)
Member Since Oct 2010
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!!
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.