WEEKDAYS 1e|12c|p

Wilted Kale & Roasted Tomatoes

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Get Healthy With this Fresh, Delicious Side
skill level
Easy
time
1-30min
servings
4
cost
$
A delicious way to try your hand at kale.
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ingredients
  • 3 cups grape tomatoes (halved)
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 bunch of kale (rinsed and chopped into bite sized pieces)
  • 1 tablespoon olive oil
  • 3 anchovies
  • 2 garlic cloves (minced)
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup vegetable broth
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 400°.
  • 2
    3 cups grape tomatoes; halved
    2 teaspoons olive oil
    1 teaspoon dried oregano
    1 teaspoon dried basil
    1/2 teaspoon garlic powder 
    Place grape tomato halves on baking sheet, sprinkle with olive oil, oregano, basil and garlic powder. Toss to combine.
  • 3
    Roast in oven for 25 minutes. Remove and set aside.
  • 4
    1 bunch of kale; rinsed and chopped in to bite sized pieces 
    Bring large pot of water to a boil, add kale and cook 2 minutes. Drain.
  • 5
    1 tablespoon olive oil
    Heat oil over medium-high in large Dutch oven.
  • 6
    3 anchovies
    Add anchovies and stir with spoon until anchovies break down, about 1 minute.
  • 7
    2 garlic cloves, minced
    1 teaspoon crushed red pepper flakes
    Add garlic, kale, and red pepper flakes; cook for 5 minutes.
  • 8
    1 tablespoon freshly squeezed lemon juice
    1/4 cup vegetable broth
    Add lemon juice and broth. Combine and cook about 2 minutes.
  • 9
    Stir in roasted tomatoes and heat through. Enjoy! This recipe was styled by chef Karen Pickus for Good Morning America.
 
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