Kale W Garlic & Peppers - 28.2g Carbs, 5g Fiber

Although you can find kale in supermarkets year-round, this leafy 
green is at its peak flavor in cool-weather months. The jalapeno 
pepper adds a spicy kick to this side, and the red peppers grant 
some aromatic sweetness.

2 tsp olive oil 
2 cups sliced red bell pepper (about 2 medium) 
1 Tbsp chopped, seeded jalapeno pepper (about 1 small) 
1/4 tsp salt 
1/4 tsp freshly ground black pepper 
14 cups chopped kale, stems removed (about 1 lb) 
1/2 cup vegetable broth (such as Swanson Certified Organic)
1 garlic clove, minced 
Lemon wedges (optional) 

Heat olive oil in a Dutch oven over medium-high heat. Add 
red bell pepper, jalapeno, salt and black pepper, saut 3 
minutes or until tender. Add chopped kale and broth; cover. 
Reduce heat to medium-low, cook 10 minutes or until tender, 
stirring once. 

Stir in garlic; increase heat to medium. Cook, uncovered, 
for 2 minutes or until liquid evaporates. Serve with lemon 
wedges if desired. 

Servings: 4
Serving Size: approximately 1 cup each 
Nutrition per Serving: 
157 Calories (24% from fat), 4.1g Fat, 0.6g Sat, 1.8g Mono, 1.1g Poly, 
0mg Cholesterol, 28.2g Carbs, 5g Fiber, 8.4g Protein, 
323mg Calcium, 321mg Sodium, 4.3mg Iron

Source: From eDiets.com and Cooking Light

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