Serves 4
INGREDIENTS
1lb Kale, stemmed & chopped
1 cup cherry tomatoes, halved
½ cup vegetable stock
¼ onion, sliced
4 garlic cloves, minced
1 Tablespoon lemon juice
2 teaspoons EVOO
Dash black pepper
METHOD
- In a large pan over medium heat, sauté onions and garlic in EVOO until lightly toasted (1-2 minutes).
- Mix in stock and kale and cover to simmer, lowering heat to medium low.
- Cook until kale wilts (5 minutes)
- Mix in tomatoes, and continue cooking until kale is tender.
- Plate the kale, topping it with lemon juice and pepper.
