Braised Kale and Garlic

2-3 bunches kale, stems removed and well washed (about 1 pound trimmed)
3 Tablespoons roasted red peppers, diced
1 teaspoon fresh minced garlic
1/2 cup vegetable broth

Heat broth in large saucepan over medium heat to boil. Add kale, stir well, cover and reduce heat to simmer for 3-4 minutes. Stir kale and add remaining ingredients. Continue to steam until tender. Cool on sheet pans and roughly chop before serving.

*Kale is an excellent source of cancer-fighting Vitamins A and C, fiber and low in calories.

Makes 6 Servings
Serving Size: 6 ounces

Nutrients per serving:
Calories: 32
Total fat: 0 grams
Saturated fat: 0 grams
Cholesterol: 0 mg
Sodium: 73 mg
Carbohydrate: 5 grams
Protein: 1 grams
Dietary fiber: 1 gram

Sautéed Mustard Greens with Garlic
3 large garlic cloves, minced
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 ½ lb mustard greens (2 bunches) stems and center ribs discarded and leaves halves
1/2 cup water

Mash garlic to a paste w/ salt. Heat oil in a 5-quart pot over moderately high heat until hot, then sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat w/ oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with salt to taste.