Tuscan Kale for a perfect Thursday night dinner!

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After a long workday, I am usually exhausted.  I don’t have much time for complicated dishes.  Any dish should be quick, healthy, and most importantly, delicious.

For dinner yesterday, I made brown rice, baked sweet potato wedges, salmon, and a delicious kale salad.

Everything was done within 1 hour.  I could not help sharing my version of the Tuscan kale recipe with you.  I hope you had a great week and you are ready for an amazing weekend with loved ones.

Marjie’s version of the Tuscan Kale recipe

Ingredients

2 bunches of Kale

Sweet grape tomatoes

Sundried tomatoes

Shallots minced

2 cloves of garlic, minced

2 tbs Balsamic vinegar

2 tbs extra virgin olive oil

Salt and pepper to taste

Preparation

In a pan or skillet, heat the oil over medium heat, add the shallots, then the garlic. Cook them for about five minutes.

 

Add both tomatoes to the pan and continue to cook for another 5 minutes.

In the meantime, clean, trim, and wash the kale.  Add them to the pan and toss.  Add salt and pepper to taste. Cover the pan and cook for 5 to 7 minutes. Remove the cover and cook for another five minutes or until tender, and all the liquid has evaporated.  Add the balsamic vinegar, toss then serve immediately.

Bon appetit and stay blessed!

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