Simple Smoky Peppers and Kale

I noticed the other day that the past few posts have been looking a little on the off-white to brown side of the food spectrum.

In my own defense, it’s winter here. Fresh veggies are not as easy to come by unless you don’t mind bringing them in from warmer climes. Which I kind of do. However, you need to get at least five servings of vegetables per day – not just seasonal root veggies.

Sometimes you just crave a big dish of colorful vegetables and this is the dish for just such an occasion. Steaming the kale for little bit longer than the rest helps to soften it and takes out any bitterness. Onions and peppers add a sweet creaminess to the dish. Smoked paprika is a great partner for the kale and all together the four make a great team.

Simple Smoky Peppers and Kale -serves 2 – 4

1 yellow onion, halved and sliced into 5 wedges
2 T olive oil
1/2 lb of kale, roughly chopped
1/3 C vegetable stock
1 t smoked paprika
1 red bell pepper, cut into 1/2″ x 2″ strips,chopped
1 yellow bell pepper, cut the same way

Heat oil in a large skillet over medium heat. Add onions by separating each layer and sauté until softened and lightly browned. Add kale and stock, cover and allow to steam over medium heat for 10 minutes until kale is wilted. Add smoked paprika and toss. Add peppers, cover and cook for another 10 – 15 minutes until the peppers have softened. Remove lid and allow any excess liquid to evaporate off if necessary.

Serve piping hot.