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Share your recipes March 2015

Food Ventures

Creamy Kale with Sun-Dried Tomatoes

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(Courtesy Good Cheap Eats, Harvard Common Press). Serves 4. Meatless; Gluten-free. This same recipe may be prepared with chard or spinach.

2 tablespoons olive oil

2 garlic cloves, minced

8 cups chopped curly kale

1/3 cup heavy cream

¼ cup sun-dried tomatoes

Kosher salt and freshly ground black pepper

In a large skillet over medium-high heat, warm the oil and then cook the garlic until fragrant, about 1 minute. Add the kale, lower the heat, and cook until wilted, about 10 minutes. Stir in the cream and sun-dried tomatoes. Season to taste with salt and pepper.

 


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