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
Serves 4
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.
Perennial Pastimes 
This looks like a delicious vegetable dish. Thanks!
LikeLike
Thanks! The best part is that this recipe is very adaptable: you can put in as little or as much garlic, pepper, or rice vinegar (seasoned or plain) to suit your tastes.
LikeLike
I wouldn’t have thought of trying it at room temperature. I’ll try that 🙂
LikeLike
I love dishes that can be served at room temperature: they can be made ahead, meaning there’s one less thing to worry about when trying to get a number of dishes ready at once!
LikeLike