The apple, red peppers, and carrots add a nice sweetness to this dish, complemented by the balsamic vinaigrette.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive in a skillet over medium heat. Saute red pepper, green pepper, mushrooms, green onions, garlic, and salt until tender but not soggy, 3 to 5 minutes. Add kale and cook until wilted and tender, 1 to 2 minutes. Add apple and shredded carrot, cook until warmed through, 1 to 2 minutes. Sprinkle with balsamic vinaigrette.

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Cook's Note:

To make this as a healthier main dish, add chopped turkey bacon, shrimp, and white onion and serve over brown rice for a healthy, high fiber, tummy-filling meal.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

62.7 calories; 2.1 g protein; 8.9 g carbohydrates; 0 mg cholesterol; 318.7 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2016
I really appreciate the attention to detail on cooking times of various ingredients in this recipe. It's better not to cook the shredded carrot and apple as long as the kale or the kale as long as your peppers. It makes for good textures all around. I changed the recipe a little bit. Instead of olive oil and balsamic I used sesame oil and apple cider vinegar. For my taste I cooked the kale a few minutes. Also after I finished cooking I sprinkled the recipe with chopped almonds. This recipe is ripe for experimentation with the seasoning. I imagine ginger or turmeric would particularly accompany the garlic well. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/16/2016
I likely won't make this again. It was just "okay." Read More
21 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/13/2016
I really appreciate the attention to detail on cooking times of various ingredients in this recipe. It's better not to cook the shredded carrot and apple as long as the kale or the kale as long as your peppers. It makes for good textures all around. I changed the recipe a little bit. Instead of olive oil and balsamic I used sesame oil and apple cider vinegar. For my taste I cooked the kale a few minutes. Also after I finished cooking I sprinkled the recipe with chopped almonds. This recipe is ripe for experimentation with the seasoning. I imagine ginger or turmeric would particularly accompany the garlic well. Read More
(5)
Rating: 4 stars
01/18/2015
This is an interesting warm salad that tames the springiness of kale and combines it with sweet and savory flavors. I was a bit puzzled by the name but the many colors do sort of remind me of "cowboy caviar". Using kale instead of beans and corn tames the calorie punch. The sweetness provided by the apple and carrot are surprising additions but with the balsamic they work. This recipe involves a lot of preparation and since I had some leftover I hope it will be good tomorrow too. Thanks for the idea! Read More
(3)
Rating: 5 stars
04/24/2016
I made this recipe as written except I skipped the carrots and it was delicious. Husband loved it too. It was a great complimentary vegetable side dish to fish. A good way to use kale and a bunch of other healthy vegetables too. Read More
(2)
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Rating: 4 stars
06/08/2016
I'd never tasted kale before. Fresh I couldn't stomach it - it was so bitter. But this recipe got rid of the bite and the medley of additional vegetables was a great compliment to the kale. This recipe is a keeper. Read More
(2)
Rating: 5 stars
08/07/2015
My husband and I enjoyed this recipe - he even ate 2 helpings. I loved the mix of flavors. We will definitely make again. Read More
(2)
Rating: 4 stars
11/03/2015
I had to cook the kale longer than stated as it was a very fibrous variety. I would recommend using tender baby kale. great recipe! Read More
(1)
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Rating: 5 stars
10/11/2017
Love this. I used seasoned salt in place of salt and added a bit of garlic powder as we love garlic. I used curly kale and cooked it covered about 6 minutes to make it more tender to eat. It was sweet but not sugary. Thanks Read More
Rating: 5 stars
02/09/2016
This was way better than I expected! I added a can of Cannenilli white beans just to add a little more substance. Great side dish with fish! Read More
Rating: 3 stars
11/16/2016
I likely won't make this again. It was just "okay." Read More