This is quick, easy and delicious. Last time I made it, I used a mix of supersweet red and yellow cherry tomatoes from the farmers' market which gave it a ton of color and a nice mix of savory and sweet flavors.
You can make this with any kind of kale, of course, I was just digging the dino kale, partly because it is so cool looking. I think you'll find that dinosaurs are not the only ones who like kale this way...
Serves 2; Prep time 25 minutes
* 1 bunch of kale, washed, with center rib removed and chopped into 1 1/2 inch strips
* 3-4 cloves of garlic, peeled and minced or pressed
* 3/4 cup sweet cherry or grape tomatoes, cut in half
* One cube of vegetable boullion
* 1/2 cup boiling water
* 1 tbsp soy sauce
* 2 tsps olive oil for sauteeing
* Fresh ground black pepper
1. Heat the olive oil in a deep frying pan until hot then add garlic and cook, stirring, for 30-60 seconds or until it begins to brown slightly.
2. Add cherry tomatoes to the pan and cook, stirring, until the tomatoes soften - about 2-3 minutes.
3. In a small bowl, pour the boiling water over the boullion and smush with a fork to help it dissolve. Add the soy sauce and mix to combine. Set aside.
4. Add the kale to the frying pan with the tomatoes and garlic in batches (as it will be too bulky to add all at once) and continue stirring so that it cooks evenly as you continue to add more kale to the pan. Continue to stir and cook until all the kale has wilted and turned a brighter shade of green. It will cook down a good deal.
5. Pour the boullion/soy liquid over the kale and cook, stirring occasionally, for 3-5 minutes or until most of the liquid has been absorbed and the kale is soft. Season with pepper and serve.
You might also like:
- Zingy Kale Sauté with Bacon, Onion & Cider Vinegar
- Kale Chips Eight Ways
- Nutty Forbidden Rice, Roasted Beet & Kale Salad