Sweet and sour kale with pepperonata and olives

A variation on the usual fried kale which I discovered by accident whilst trying to balance out a too - heavy hand with some sugar. This makes a nice accompaniment to something rich and savoury such as a beef stew or lamb dish, where the balsamic will help to cut across the richness. Feel free to try other greens such as Swiss chard or red cabbage.

Recipe 

1 cup finely shredded kale (I used red Russian and pink Osaka)

1 tsp oil and 1 tsp butter

1 tbsp pepperonata 

1 tbsp olives, stones removed

1/4 tsp sugar

2 tsp balsamic vinegar

A little salt and pepper

Melt the butter and oil over a medium heat in a frying pan and add the kale. Stir fry until it has started to wilt. 

Add the pepperonata, olives, sugar and balsamic and continue to cook for a little while longer for the flavours to mingle. Taste and only add a little seasoning if you think it needs it.