Dec 2, 2013
Serve this quick and healthy side dish with grilled chicken, fish or steak. Just as delicious with beet greens, spinach or Swiss chard.
2 tbsp. olive oil
1 garlic clove, chopped
1/2 small bunch of kale, stems removed and chopped into bite-size pieces
Pinch dried oregano
Salt and freshly ground pepper, to taste
Handful cherry tomatoes, cut in half
2 to 3 ounces goat cheese or feta, crumbled
Heat a frying pan over medium high heat. Add olive oil. When oil is hot, add garlic, kale, oregano, salt and pepper and tomatoes. Cook, stirring occasionally, until kale wilts and tomatoes are warm and skins start to blister, about 3 to 5 minutes.
Transfer to plate and sprinkle with crumbled goat cheese.
Yield: 2 servings.