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Kale with Tomato & Pepper Mirepoix

Colorful bell peppers and tomatoes liven up a healthy kale side dish recipe.

Serves 6


  • 1 (1 lb) bag Cut ‘N Clean Greens Kale
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 small green pepper, seeds and ribs removed, sliced
  • 1 small red pepper, seeds and ribs removed, sliced
  • 1 small yellow or orange pepper, seeds and ribs removed, sliced
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 3 cups diced tomato
  • Salt and pepper to taste
  • Garnish: Crostini toast


In a large pot bring 4 cups of salted water to a boil over high heat. Add kale and boil until tender, about 10 minutes. Drain in a colander, then refresh under cold running water, and drain well.

In a large skillet, heat olive oil. Combine bell peppers, onion and garlic and saute for 3-5 minutes. Add 1/2 cup water and 2 tablespoons balsamic vinegar. Bring to a boil. Lower heat and simmer until water evaporates and onion is softened, about 5 minutes. Add tomato and simmer for 5 minutes. Stir in cooked kale and cook for 15 minutes more. Season to taste with salt and pepper. Garnish with crostini toast.