Tuscany Kale with Bell Peppers & Toasted Pine Nuts

2
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!!

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About Tuscany Kale with Bell Peppers & Toasted Pine Nuts

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