20 minutes | Serves 4
I make this recipe several times a month. It’s a side dish packed with flavor and nutrients.
3 cloves garlic, diced
1 cup grape or cherry tomatoes, halved
3 tablespoons olive oil
Salt and pepper
1 1/2 pounds of kale, stems removed and coarsely chopped
1/2 cup of chicken broth
1/4 cup pine nuts
In a large frying pan, cook garlic, tomatoes, salt and pepper over medium heat until slightly caramelized, about 15 minutes. Meanwhile, to toast pine nuts, add nuts to small pan and cook for about 10 minutes or until nuts are golden brown. Stir often. When tomato mixture is ready, add kale and toss to combine. Add chicken stock and allow to cook for about another 3 minutes or until water evaporates. If you desire your greens more charred, continue to cook over low heat while stirring often. Otherwise serve crispy.