2 large bunches Kale
2 T. olive oil
2 cloves garlic, thinly sliced
2 t. sugar
1 t. salt
12 Kalamata, pitted & chopped
1 4-ounce jar roasted red peppers (better still, roast 2 fresh peppers)
2 T. aged balsamic vinegar

Cut kale into bite sized pieces, removing tough stems. Rinse and shake dry.

Warm oil and garlic in large stockpot over medium-high heat. Remove the garlic as soon as it browns (don’t let it burn) and set aside. Add kale and stir-fry 5 minutes. Add ¼ c. water (or liquid from pepper jar), cover and cook 8-10 minutes or until tender. Uncover and add sugar, salt, olives, and peppers. Cook over medium-high heat until liquid evaporates. Spoon into serving dish; scatter the garlic over the top. Drizzle with vinegar. Serve warm or at room temperature.

Makes 8 servings
Hands on time: 15 minutes/ Total time: 25 minutes

Mindi Swanson is the Higganum Village Market Masterand long-time food enthusiast. She has been expanding her extensive collection of cookbooks and culinary-appreciative husbands for over 20 years. The Purple Artichoke Catering Company is her one-woman show, specializing in cocktail parties and informal gatherings. She lives in Higganum with her three children/sous-chefs, and their dog, Noodle/disposer-of-kitchen-experiments-gone-wrong.