Gingery Red Pepper Kale Recipe

Name: Gingery Red Pepper Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 2 cloves Garlic, Diced; 1 whole Red Bell Pepper, Sliced; 1 whole Mirasol Pepper, Chopped; 1/2 Tablespoons Ginger, grated; 2 cups Kale, Chopped; 1 Tablespoon Low Sodium Soy Sauce; 1/2 Tablespoons Rice Vinegar; 1 Tablespoon Sesame Seeds, Toasted; 1 Tablespoon Slivered Almonds, Toasted

Servings: persons

1 Tablespoon Canola Oil
2 cloves Garlic, Diced
1 whole Red Bell Pepper, Sliced
1 whole Mirasol Pepper, Chopped
1/2 Tablespoons Ginger, grated
2 cups Kale, Chopped
1 Tablespoon Low Sodium Soy Sauce
1/2 Tablespoons Rice Vinegar
1 Tablespoon Sesame Seeds, Toasted
1 Tablespoon Slivered Almonds, Toasted

1
Heat canola in a large frying pan over medium heat.
2
Add garlic, red bell pepper, and a mirasol pepper and cook for about 1-2 minutes.
3
Add fresh grated ginger and combine.
4
Add the kale and low sodium soy sauce, and cook, stirring occasionally, until the kale shrinks and combines, about 5-6 minutes.
5
Stir in rice vinegar and cook for another 2-3 minutes.
6
To finish the dish, mix in some toasted sesame seeds and almonds.
7
Enjoy!
8
Recipe adapted from Real Simple Magazine October 2012.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 2 cloves Garlic, Diced, 1 whole Red Bell Pepper, Sliced, 1 whole Mirasol Pepper, Chopped, and more.

Yes, Gingery Red Pepper Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingery Red Pepper Kale

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