Spicy Garlic Kale with Sauteed Red Peppers
Elevate your weeknight side dish game with this vibrant and nutrient-packed Spicy Garlic Kale with Sautéed Red Peppers! This quick and easy recipe combines tender, wilted kale with sweet and smoky red bell pepper strips, infused with the bold flavors of garlic, a touch of soy sauce, and the perfect kick of red pepper flakes. A splash of lemon juice adds brightness, while a drizzle of olive oil brings everything together in just 20 minutes. With its balance of savory, spicy, and tangy notes, this dish is not only delicious but also loaded with vitamins and antioxidants. Serve it alongside your favorite protein, or enjoy it as a light, plant-based entrée. Perfect for healthy eating and bursting with flavor, this kale recipe is bound to become a go-to in your kitchen!
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Recipe Information
Ingredients
- 8 cups fresh kale
- 1 large red bell pepper
- 2 tablespoons olive oil
- 4 large garlic cloves
- 0.5 teaspoons red pepper flakes
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the kale thoroughly, remove the stems, and tear the leaves into bite-sized pieces. Set aside to dry slightly.
Slice the red bell pepper into thin strips, discarding the seeds and core.
Peel and mince the garlic cloves finely.
In a large skillet or wok, heat the olive oil over medium heat until shimmering.
Add the minced garlic to the pan and sauté for 1 minute, stirring constantly to avoid burning.
Add the red bell pepper strips to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.
Add the kale to the pan in batches, tossing it with the other ingredients as it wilts down. This should take about 3-4 minutes in total.
Once the kale is tender but still vibrant green, drizzle the soy sauce and lemon juice over the vegetables. Toss to combine evenly.
Season with salt and black pepper to taste. Adjust spice level with additional red pepper flakes, if desired.
Remove the skillet from heat and serve immediately as a side dish or a light entrée.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 9.9 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1420 mg | 109% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2370 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
