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Categories:Viewed: 66 - Published at: 7 years ago
Ingredients
- 2 Tbs. olive oil
- 1 medium red bell pepper, diced (1 cup)
- 1 small jalapeno pepper, stemmed, seeded, and minced
- 1 medium head escarole ( 3/4 lb.), leaves rinsed and chopped
- 1 medium head kale ( 3/4 lb.), leaves rinsed and chopped
- 2 cloves garlic, minced (2 tsp.)
Method
- Heat oil in large, deep skillet over medium-high heat.
- Add bell pepper and jalapeno, and cook, stirring often, 5 minutes, or until softened.
- Add escarole, kale and garlic, and cook, tossing often, over medium heat until wilted, about 4 minutes.
- Add 1/2 cup water, and cook 5 to 10 minutes, or until almost dry.
- Stir in another 1/2 cup water, and cook 5 to 10 minutes, or until almost dry.
- Add another 1/2 cup water, and simmer 5 minutes more.
- (Greens should be tender and moist, but not soupy.
- If not tender, cook a bit longer in a little more liquid.)
- Season to taste with salt and pepper.
- Serve hot.
