Healthy Peaches and Greens
1 bunch kale*
2 tbsp olive oil (30 mL)
2 cloves of garlic, thinly sliced
pinch of hot red chilli flakes
1/2 cup sodium- reduced chicken broth (125 mL)
1 can California Cling peach slices, in fruit juice or light syrup, well drained (14 oz/398 mL)
1 tsp red wine vinegar (5 mL)
2 tbsp patted dry slivered sundried tomatoes (30 mL)
Pinch of salt
1/4 cup crumbled feta cheese (50 mL)
Cut off and discard tough stems. Stack kale leaves and thickly slice, you’ll have about 8 cups (2L) packed.
Heat oil in large frying pan over medium heat. Add garlic and chilli flakes. Stir about 30 seconds. Add half the greens by large handfuls, stirring just until they turn bright green, 1 to 2 minutes. Add broth then remaining greens. Stir.
Cover, reduce heat to low and stirring occasionally, cook until greens are tender, about 5 minutes. If they stick add a couple of tablespoons more broth or water. Add drained peaches, vinegar, sundried tomatoes and salt. Stir uncovered until hot. Turn into a serving bowl and sprinkle with feta. Serves 6 to 8
*Can substitute 8 cups, prewashed baby spinach leaves for the kale.
Recipe and image courtesy of California Cling Peach Board. For more information and recipe ideas, please visit www.calclingpeach.ca/.
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