My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado
Ingredients
- 1 pound kale, trimmed and torn (about 20 cups)
- 2 tablespoons olive oil
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 5 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
Directions
- In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid.
- In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.
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