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Sautéed Kale With Artichoke & Grape Tomatoes
At a Glance
- Prep
- 10 minutes
- Cook
- 14 minutes
- Total
- 20 min
- Yield
- 4.00 serving(s)
Categories
- Vegetable
Cuisine
- American
Cooking Method
- Sauté
Difficulty
- Easy
Dietary
- Gluten-free
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sautéed Kale With Artichoke & Grape Tomatoes brings together 1/2 bunch kale, 1 tablespoon extra virgin olive oil, 2 garlic cloves, sliced in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1/2 bunch kale
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, sliced
- 1 (398 ml) jar artichokes, drained, rinsed and quartered
- 1/2 cup chicken broth (30% less sodium)
- 1 pint red grape tomatoes
- 1 tablespoon red wine vinegar
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Instructions
Remove stems and spine from kale and chop coarsely. Heat oil in a skillet over medum-high heat. Add kale and sauté 3 minutes. Add garlic and sauté 1 minute. Add Artichokes and broth. Reduce heat to medium. Add tomatoes; cover and cook until kale is tender, about 10 minutes. Add vinegar and season to taste with salt and pepper.
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