Monday, September 23, 2013

CW's Cafe Today - Tuscany Kale with Bell Peppers & Toasted Pine Nuts

Serves – 4
Prep Time 10 minutes – Kale is prepped and 20 minutes if not.
Cook time: about 15 minutes

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!!

  • 1 bunch of Kale ( about 1 pound – washed, stems removed, and sliced)
  • ½ Red, Yellow and Orange Bell Pepper, diced
  • ½ small – medium white onion, diced
  • 4 cloves garlic, minced
  • ½  cup Pine Nuts
  • 3 tablespoons Olive Oil
  • 1 cup chicken or vegetable broth
  • Salt & Pepper
Let’s get started !!

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

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