I’ve missed you my dears! We are back from our tour de family and are feeling rested, rejuvenated and sick of junk food! Back to reality and as bittersweet as it is, it is always so nice to get back into my kitchen. This dish is our absolute favorite way to enjoy the super food, kale. If you like veggie gratins you’re sure to love this one; it’s gooey and cheesy and the texture and bite of the kale pairs so well with the sweetness and acidic juice of the tomatoes. My husband is a tough one to please when it comes to veggies and this is a side he requests frequently. And not only does it taste awesome, it’s extremely quick and easy to whip up. Added bonus…the health benefits of kale are out of this world. It’s not only a low calorie food, it’s extremely rich in fiber, antioxidants, iron, calcium and vitamins K, A, and C. Which, in short, can help us fight cancers, inflammation, arthritis, vision loss and so much more and can also help support liver, immune, metabolic and bone health. Sign me UP!
Our Favorite Kale
2 Bunches Fresh Kale, about 6 large leaves
3 Tablespoons Olive Oil
1 1/2 Cups Cherry Tomatoes, halved
2 Cloves Garlic, grated or pressed
1/4 Cup Water
1/4 Cup Fresh Grated Parmesan Cheese
1/4 Cup Whipping Cream
Salt and Pepper to taste
Crushed Red Pepper Flakes, optional
Remove kale leaves from the stems and chop the leaves roughly. Discard the stems.
Heat a large pot or dutch oven over medium high heat. Add olive oil and tomatoes and sautée for 2 minutes or until tomatoes begin to soften slightly. Add garlic and sautée for 1 more minute. Stir kale into the pot and pour water over the top. Cover and reduce heat to medium. Cook kale for 8 minutes, stirring occasionally, or until it becomes soft and wilted. Remove lid, add cream and parmesan and stir to combine. Simmer over medium heat until kale thickens slightly and cheese and cream are completely incorporated, about 3 minutes. Season with salt and pepper to taste. Serve topped with crushed red pepper flakes, if desired. Serves 4