Finding different ways to use Kale has been my challenge for the summer. When I saw bell peppers in the box with kale the wheels in my head started turning. I came up with a pretty tasty sauce to accompany my grilled chicken.
The bell pepper isn’t too overpowering and the kale is subtle.
I love when an experiment turns out awesome.
- 2 bell peppers, seeded and chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 small can chicken broth (I used lower sodium)
- 1 small bunch of basil, I used the purple basil in my box
- 2 cups kale, chopped (I used both varieties in my box)
- S & P to taste
In a deep pan sauté the onion, pepper and garlic until the peppers are soft.
Add 1/2 the can of chicken broth. Bring to a boil. Lower heat and let simmer until reduced by half. About 7 mins.
Turn off heat and let cool for a little bit.
Add to food processor and puree. Add remaining chicken broth until you get a sauce-like consistency. Add salt and pepper to taste. Spoon over, under or on the side of desired protein. Tonight it was grilled chicken.
Note: Please don’t mind my garnish fail. The purple basil flowers looked better in person than on camera.