Kale with Tomato & Pepper Mirepoix

Serves: 6


1 (1 pound) bag Cut 'N Clean Greens Kale
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 small green pepper, seeds and ribs removed, sliced
1 small red pepper, seeds and ribs removed, sliced
1 small yellow or orange pepper, seeds and ribs removed, sliced
1 cup diced onion
2 garlic cloves, minced
1/2 cup water
3 cups diced tomato
Salt and pepper to taste
Garnish: Crostini toast


In a large pot bring 4 cups of salted water to a boil over high heat. Add kale and boil until tender, about 10 minutes. Drain in a colander, then refresh under cold running water, and drain well.

In a large skillet, heat olive oil. Combine bell peppers, onion and garlic and saute for 3-5 minutes. Add 1/2 cup water and 2 tablespoons balsamic vinegar. Bring to a boil. Lower heat and simmer until water evaporates and onion is softened, about 5 minutes. Add tomato and simmer for 5 minutes. Stir in cooked kale and cook for 15 minutes more. Season to taste with salt and pepper. Garnish with crostini toast.

Popular vegetable substitutions include: Kale or Organic Hearty Greens or Organic Rainbow Kale

Photo by Maryam Nikkhah, vcfoto.com

Colorful bell peppers and tomatoes liven up a healthy kale side dish recipe.