Food Ventures
(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.
Ann's Article:
Good Cheap Eats and 5-Minute Mug Cakes
Ann Hattes travels far and wide in search of interesting food adventures.