At our house, we are evenly divided between those who love kale, and those who really don’t love it very much. But even the family members in the latter camp like the taste of this side dish, which is delicious at room temperature. With garlic, olive oil, lots of ground pepper, and a hint of sweetness from the seasoned rice vinegar, it’s hard to resist.
Note: Like other greens, an enormous amount of kale cooks down to a fraction of its former size.
Marinated Kale with Red Pepper and Garlic
3 tbsp. extra virgin olive oil
1/2 large white onion, finely diced
1/2 large red bell pepper, finely chopped
3-4 large cloves garlic, crushed
10 oz. cleaned, chopped kale, ribs removed (about 15 c., loosely packed)
1/2 c. vegetable broth (or chicken broth)
lots of freshly ground pepper (to taste)
1/2-1 tbsp. seasoned rice vinegar
Saute onion in olive oil in a heavy skillet on medium heat until onion is soft; add red bell pepper. When red bell pepper is soft and onion is golden at the edges, add the garlic and cook for a couple of minutes.
Add the kale, and cook until it softens and has reduced in size by at least a half. Add the vegetable broth, cover the skillet and cook kale for about 10 minutes, or until most of broth has evaporated. Uncover, and heat on high for a few minutes to eliminate any remaining liquid; stir frequently. Add ground pepper to taste, then remove kale from pan and put in a serving bowl. Sprinkle rice vinegar over top and mix in gently.
Serve warm or at room temperature.