Kale with Garlic and Peppers

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1  garlic clove minced
• 1 tablespoon jalapeno seeded chopped ( 1 small)
• 1 pound kale chopped
• 2 teaspoons olive oil 
• 2 cups red bell pepper red sliced ( 2 medium)
• 0.3 teaspoon salt 
• 0.5 cup vegetable broth organic (such as Swanson Certified )

Equipment

• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add red bell pepper, jalapeo, salt, and black pepper; saut 3 minutes or until tender.
3. Add chopped kale and broth; cover. Reduce heat to medium-low; cook 10 minutes or until tender, stirring once. Stir in garlic; increase heat to medium. Cook, uncovered, for 2 minutes or until liquid evaporates.
4. Serve with lemon wedges, if desired.