tuscany kale with bell peppers & toasted pine nuts

Name: Tuscany Kale with Bell Peppers & Toasted Pine Nuts
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound(s) (bunch) kale, washed, stems removed and sliced; 1/2 - each - red, yellow, & orange bell peppers, diced; 1/2 small white onion, diced; 4 clove(s) garlic minced; 3 tablespoon(s) olive oil, extra virgin; 1 cup(s) chicken or vegetable broth - low sodium; 1/2 cup(s) pine nuts; - salt and pepper - to taste

(1 RATING)

61 Pinches 3 Photos

Carol White

Fort Lauderdale, FL

Updated on Sep 23, 2013

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!!

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make tuscany kale with bell peppers & toasted pine nuts

Step 1

Ingredients

Step 2

In a medium pan over medium heat – add olive oil, onions and garlic and sauté until tender. ( about 3 - 5 minutes)
Step 3

Add chicken broth and bring to a boil. Then add Kale and let cook for about 5 – 8 minutes.
Step 4

Add diced bell peppers, salt and pepper taste. Remove from heat and cover.
Step 5

In a small skillet over medium heat add pine nuts, stir nuts until they become lightly brown and toasted.
Step 6

Add pine nuts to kale and toss. Then place in serving dish.
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