Sage Fried Baby Peppers, Garlic and Olives

1. 1

   Heat balsamic vinegar in a small sauce pan until boil, then reduce heat to simmer until it becomes syrupy, about 6 minutes.

2. 2

   Meanwhile in a medium nonstick skillet, heat the olive oil over medium-high heat until hot.

3. 3

   Add the sage leaves, lemon strips, and red pepper flakes, stirring frequently, and cook for about 2 minutes.

4. 4

   Stir in the baby bell peppers, cook for another 3 to 5 minutes until softened.

5. 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. 6

   Stir in the olives, and cook through about 2 minutes.

7. 7

   Place onto a serving platter, drizzle the balsamic glaze over the mixture and serve with crusty bread.

* Per serving · 4 servings · Values may vary.