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Mixed Greens and Peppers

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SLIMBEAUTI

Stir-frying is a great way to cook greens, cooking them quickly and maintaining their brightness and flavor. Enjoy this dish of stir-fried greens with bell peppers and leek as a vegetarian main dish over steamed rice or as a veggie side.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and stir fry seasoning into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.
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Reviews

512damon
9
1/26/2009

I just used rainbow chard and red peppers, and stir-fried it with the Quick Cantonese Sauce on this site. It was really good!

Clover
2
2/11/2013

I've been making green juice, so when I found this recipe, I decided to modify it for juicing. First, I reduced the recipe to half to produce one glass of juice. Omit the oil, salt and sauce. Here goes: kale, rainbow chard, bell pepper, leek. I added 1/2 cucumber, 1/2 red apple, and one jalapeno. The apple & jalapeno produce the sweet & spicy effect.

GF mama
0
2/27/2013

Made it just the way it says. It is super delicious and was a hit with everyone.