2tablespoonextra virgin olive oil from jarred sun-dried tomatoes
2garlic cloves minced
½shallots sliced
4bunchescurly kale
½teaspoonkosher salt(more or less to taste)
¼cupjarred sun-dried tomatoes(optional)
Instructions
Remove the stems from the kale, give the kale a rough chop, wash the kale really well and dry with paper towel or a salad spinner. Set aside.
Minced garlic cloves, thinly slice half of one shallot, and sun-dried tomatoes. Set aside.
Add extra virgin olive oil to a saute pan over medium heat. Add garlic and shallots and saute until just until fragrant. Add kale. Using a spoon, begin to move the kale around frequently until it begins to wilt about 3 to 5 minutes. Add salt to taste.
Serve immediately and ENJOY.
Notes
**Please note: Nutritional values serve as a guide only as values may vary.Instead of a shallot, you can use an onion. Do not use too much onion as you do not want the taste of the onion to over-power the kale.