Monday, November 30, 2009

Easy Italian Kale, Olive & Sundried Tomato Saute

I just made this and thought I'd share since it's so simple and uses three of the veggies in your share this week.
Kale, Red Russian or Lacinato (aka Toscano, Dinosaur)
Bull's Blood Beet Greens
Green Garlic
Sundried Tomatoes (in olive oil, if dried then soak first)
Cured Kalamata Olives in olive oil
Pine Nuts
Olive Oil or Walnut Oil (or water)
Unrefined Sea Salt (like Celtic)
Heat oil in saute pan. Chop kale and beet greens into bite size pieces. Chop green garlic and add to greens into saute pan with sea salt and saute until wilted (if necessary add a little water to tenderize). Toss with sliced sundried tomatoes, pine nuts & olives. Great alone as side dish or served with a high protein grain called quinoa (

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