Kale with Red Bell Pepper

Ingredients

• 1 large bunch kale
• 1 small red pepper cut in strips
• 1 small onion slice
• 2 small cloves garlic, chopped
• 1 tablespoon brown sugar
• 1 teaspoon salt or to taste
• 2 tablespoons plus ½ teaspoon olive oil
• 1 teaspoon red pepper flakes or to taste
• 1 can of low sodium chicken broth
• 2 to 3 tablespoons apple cider vinegar

Instructions

1. 1
   Remove stems from the kale and remove any yellow or brown spots. Place the kale in the kitchen sink, filled with cold water, and sprinkle with salt (salt helps to remove the dirt and grit). Wash, remove from sink, and replace the old water with new water. Repeat 3 times.
2. 2
   Heat 2 teaspoons olive oil in a large pot on medium heat, just until hot. Sauté kale 10 to 15 minutes until olive oil and moisture from greens is mostly absorbed. Add brown sugar, salt, red pepper flakes, and just enough chicken broth to cover greens. Cook for about 20 minutes, add the vinegar, and cook until tender. Add chicken broth when needed.
3. 3
   While this is cooking, sauté the pepper, garlic, and onions in ½ teaspoon of olive oil. Add the red pepper strips, garlic, and onion, and continue to cook on low heat until all of the ingredients are just tender. Drain most of liquid from kale, and toss with pepper mixture.