Kale, Pepper and Olive

INGREDIENTS
1    bunch Lacinato kale, destemmed
1    tablespoon olive oil
4    cloves garlic, minced
1    teaspoon granulated sugar
12  Kalamata olives, pitted, chopped
1    jar (4 ounces) roasted red bell peppers, chopped
1    tablespoon aged Balsamic vinegar

METHOD

Cut the kale into bite-sized pieces. Rinse and drain. Warm the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and, stirring, cook for 4 to 5 minutes. Add ¼ cup of water, cover, lower the heat to medium-low and cook until the kale becomes tender, about 10 to 12 minutes.

Uncover, add the sugar, olives and peppers. Continue to cook over medium heat until the liquid has evaporated. Spoon the kale into a serving dish and drizzle with the Balsamic vinegar. Serve warm or at room temperature.

Based on a recipe from Real Simple magazine.