Servings: 4


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 1 medium onion, chopped
  • ½ cup celery, chopped
  • salt and pepper to taste
  • ½ teaspoon crushed red pepper
  • 5 cups fresh kale, ribs removed, coarsely chopped
  • 2 cups water
  • ½ cup tomato paste
  • 1 teaspoon raw sugar
  • 3 teaspoons apple cider vinegar

Step 1

Heat oil in a pan over medium heat.

Step 2

Sauté garlic, bell pepper, onion, celery, salt, pepper, and crushed red pepper until fragrant.

Step 3

Add kale and cook, tossing, until bright green.

Step 4

Stir in water, apple cider vinegar, tomato paste, and sugar; reduce heat to low.

Step 5

Cover and cook, stirring occasionally, until the kale is tender. Remove from heat.

Step 6

Allow some water to cling to the leaves, as the moisture will help in steaming the kale during cooking.