Ingredients
1 pound kale, trimmed and torn (about 20 cups)
2 tablespoons olive oil
¼ cup chopped oil-packed sun-dried tomatoes
5 garlic cloves, minced
2 tablespoons minced fresh parsley
¼ teaspoon salt
Directions
In a 6-quart stockpot, bring 1 inch of water to a boil. Add kale; cook covered, 10–15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid.
In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.
Recipe Courtesy Of
Taste of Home
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