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Confetti Kale


Mary L.

Mary brought this colorful and delicious combination of corn, peppers and kale to our Spring potluck.


3 bunches lacinato kale, stripped from stems and chopped
olive oil
minced garlic

2 orange/ red peppers, chopped
one can corn


Heat the olive oil and garlic in a skillet and stir in the kale. Cook quickly, stirring and adding water as needed to keep from burning.

Transfer the kale to a bowl and add the chopped peppers and corn. Stir well.

Serve warm or at room temperature.

Major Ingredients: