Sage Fried Baby Peppers, Garlic and Olives

• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil good quality
• 5 each sage leaves fresh and whole
• 1 each lemon zest grate into strips with a vegetable peeler
• 18 teaspoon red pepper flakes or as needed
• 10 each sweet bell peppers baby
• 10 cloves garlic or as needed, whack with knife and peeled
• 1 cup mixed italian olives seasoned black and green olives
• 1 x bread any crusty bread, warmed

1. Heat balsamic vinegar in a small sauce pan until boil, then reduce heat to simmer until it becomes syrupy, about 6 minutes.
2. Meanwhile in a medium nonstick skillet, heat the olive oil over medium-high heat until hot.
3. Add the sage leaves, lemon strips, and red pepper flakes, stirring frequently, and cook for about 2 minutes.
4. Stir in the baby bell peppers, cook for another 3 to 5 minutes until softened.
5. Add the slightly flattened garlic, and cook for another 5 minutes or until the garlic and peppers start to become brown and smells very fragrant.
6. Stir in the olives, and cook through about 2 minutes.
7. Place onto a serving platter, drizzle the balsamic glaze over the mixture and serve with crusty bread.

balsamic vinegar, olive oil, sage, lemon zest grate, red pepper, sweet bell peppers, garlic, mixed italian olives, bread

Taken from recipeland.com/recipe/v/sage-fried-baby-peppers-garlic--52867 (may not work)