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Country Kale (or Collards)

Preparation time: 15 min        Servings: 4
Cooking time: 25 min

2 tsp unsalted butter
1/4 cup vegetable broth
1-1/2 lb kale, stems discarded, coarsely chopped
3 small potatoes, peeled and diced
1/4 cup sun dried tomatoes, minced
1 tbsp red wine vinegar
2 tbsp parsley, chopped
1 clove garlic, crushed

Cooking Directions:
Melt butter in a heavy nonstick skillet over medium low heat. Sauté
garlic 3 minutes or until golden. Stir in stock and kale. Bring to a
boil over high heat. Reduce heat to medium. Cover and simmer 5
minutes. Add potatoes and tomatoes. Simmer uncovered 15 minutes,
stirring occasionally, or until potatoes are tender and liquid has
evaporated. Sprinkle with vinegar and season with salt and pepper to
taste. Transfer to a serving dish. Serve kale sprinkled with parsley.