Recipe courtesy of Ashlee Ginter of Tremont, Ohio
Prepared and photographed by Art Director @ivygarrigan
FOOD FOR THOUGHT – July
Serves 4
Note: If kale is unavailable, any hearty green may be substituted, such as collards or chard. Make this a complete meal by adding in 1 can drained and rinsed white beans and serve over quinoa, brown rice, or cooked grain of choice.
1 large bunch kale, chopped
1 red pepper, chopped
1 medium sweet onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 tablespoon balsamic vinegar
1-2 tablespoons honey
Salt and pepper to taste
Sauté onions and garlic over medium heat until softened and slightly brown, 3-5 minutes. Add in the bell pepper, sauté another 3-4 minutes. Add in the kale, vinegar, honey, and salt and pepper to taste, allowing kale to wilt slightly until bright green, about 4-5 minutes.
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