Kale With Garlic And Peppers

• 2 teaspoons olive oil
• 2 cups sliced red bell pepper (about 2 medium)
• 1 tablespoon chopped seeded jalapeno pepper (about 1 small)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 14 cups chopped kale, stems removed (about 1 pound)
• 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
• 1 garlic clove, minced
• Lemon wedges (optional)

1. Heat olive oil in a Dutch oven over medium-high heat. Add red bell pepper, jalapeno, salt, and black pepper; saute 3 minutes or until tender. Add chopped kale and broth; cover. Reduce heat to medium-low; cook 10 minutes or until tender, stirring once. Stir in garlic; increase heat to medium. Cook, uncovered, for 2 minutes or until liquid evaporates. Serve with lemon wedges, if desired.

olive oil, red bell pepper, pepper, salt, freshly ground black pepper, chopped kale, vegetable broth, garlic, lemon wedges

Taken from www.myrecipes.com/recipe/kale-with-garlic-peppers (may not work)