Directions

Step 1

In a skillet heat 1 tbsp. of  olive oil on medium heat and add garlic and chopped parsley, let everything flavor the oil for a minute. Add the kale, stir well so the oil coats each single leaf. Toast the kale on medium heat for about 10 minutes or less. Don’t overcook it.

Step 2

Move the kale to a large bowl.  Add the tomatoes, parsley, and the remaining extra virgin olive oil.  Salt & pepper to taste. Mix well.  Serve alone or on a bed of brown rice.

Ingredients for four

  • 8 fresh plum tomatoes or 4 salad tomatoes, sliced, or 1 pint cherry tomatoes cut in halves
  • 4 cups fresh or frozen kale, washed and chopped
  • 2 cups cooked brown rice, optional
  • 1 tsp. Fresh flat Italian Parsley, finely chopped, optional
  • 2 tbsp. extra virgin olive oil
  • 2 garlic cloves
  • sea salt & black pepper to taste

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