Overflowing garden kale and tomato

By • August 21, 2014 0 Comments

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Overflowing garden kale and tomato


Serves 4

  • 2 pounds kale
  • 2 tomatoes, medium
  • 1 - 2 pinches salt, to taste
  • 2 tablespoons olive oil
  1. pick, stem, cut into wide ribbons, and thoroughly wash kale in warm water while rubbing. A thorough wash is especially important if you picked from the garden, as kale is well loved by aphids. Drain kale, but allow water to cling to the leaves
  2. Heat olive oil on high, add tomatoes and kale, sprinkle with salt, cover and cook on a medium flame until tomatoes are broken down and kale is soft.

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