Kale With Garlic and Peppers

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/29/19
Kale with onions and peppers
StockFood / Getty Images
  • Total: 25 mins
  • Prep: 12 mins
  • Cook: 13 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
89 Calories
2g Fat
15g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 89
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 225mg 10%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 11%
Protein 4g
Calcium 132mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This kale recipe is nutritious and delicious, and it's very easy to prepare and cook. There's very little fat in the recipe, and it can be reduced even further by using nonstick cooking spray and a little broth to saute the onion. We used the Portuguese hot crushed red peppers (wet, from a jar) in this dish, but feel free to use fresh minced hot peppers for heat. Alternatively, chopped sweet red bell peppers can be used.

Ingredients

  • 1 pound kale (large stems removed, chopped, or use frozen chopped kale)
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup finely chopped purple onion
  • 1 medium clove garlic (pressed)
  • 1 or 2 hot peppers (minced, or 1 heaping tablespoon Portuguese crushed red peppers from a jar)
  • 3 tablespoons red wine vinegar
  • 1 tomato (chopped)
  • 1/2 teaspoon salt (or to taste)

Steps to Make It

  1. To cook the kale, bring a pot of salted water to a boil. Add the chopped kale and boil for 10 to 15 minutes, or until stem portions are tender. Or, follow directions on the package if using frozen kale.

  2. Heat olive oil in a large skillet or sauté pan over medium heat; cook onion until just tender.

  3. Add the garlic and cook, stirring, for 1 minute.

  4. Add crushed red peppers, kale, and vinegar; cook, stirring, for 1 minute longer.

  5. Add chopped tomato, salt, and pepper; heat through.

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