Kale otherwise known as the King of Vegetables has green or purple leaves. This nutritional powerhouse can be had raw, steamed or baked.
250g Clam Shell
KALE WITH ROASTED PEPPERS AND OLIVES
2 large bunches kale
2 tablespoons olive oil
2 cloves garlic, thinly sliced
2 teaspoons sugar
1 teaspoon salt
12 Kalamata olives, pitted and chopped
1 4-ounce jar roasted red peppers
2 tablespoons aged balsamic vinegar
1.Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
2.Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don’t let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated.
3.Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.
Kale is low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, C, K, B6, Calcium, Potassium, Copper and Manganese.