Kale And Red Peppers - cooking recipe

Ingredients

1 tsp. canola or olive oil
1 red pepper, seeded and diced
1/2 hot chili pepper, seeded and diced
1 1/2 c. low sodium broth
1 1/2 lb. kale, mustard or turnip greens, cut steams, wash and drain
1 garlic clove, minced

Preparation

In a large saucepan or Dutch oven, combine oil, red peppers, garlic and chili pepper.
Saute over medium heat for 2 or 3 minutes, stirring until peppers are tender.
Stir in chicken broth and kale, mustard or turnip greens.
Bring to a boil, then toss greens in pan and cover with liquid.
Reduce heat to medium and cook 25 minutes or until greens are tender.
Serves 4. Contains 0 cholesterol and 2 grams fat.