Kale with Roasted Peppers and Olives

Ingredients

• 2 tablespoons aged balsamic vinegar 
• 2 cloves garlic thinly sliced
• 12  kalamata olives pitted chopped
• 2 large bunches kale 
• 2 tablespoons olive oil 
• 4 ounce roasted peppers red
• 1 teaspoon salt 
• 2 teaspoons sugar 

Equipment

• pot

Directions

1. Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
2. Warm the oil and garlic in a large stockpot over medium-high heat.
3. Remove the garlic as soon as it browns (don't let it burn).
4. Add the kale and stir-fry 5 minutes.
5. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated. Spoon into a serving dish; scatter the garlic over the top.
6. Drizzle with the balsamic vinegar.
7. Serve warm or at room temperature.