1 & 1 ⁄ 2 lbs kale, stems removed and leaves coarsely chopped
2 tablespoons olive oil
crushed red pepper flakes, to taste (optional)
2 garlic cloves, finely sliced
1/4 cup red pepper, finely chopped
1/4 cup white onion, finely chopped
1 jalapeño, deseeded and finely chopped
1 cup water
chicken bouillon cube
salt , pepper, onion powder, garlic powder
2 tablespoon butter
Heat olive oil in a large saucepan over medium-high heat.
Add peppers, onions and garlic to saucepan to sauté 1 minute.
Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
Raise heat to high, add water, chicken bouillon, spices and kale toss to combine.
Cover and cook for 15-20 minutes or until kale is tender.