Tuscan Kale with Sun-Dried Tomatoes and Kalamata Olives
by TippyJo
1 -1 1/2 # Kale (Tuscan if you can find)
1 medium Onion, diced
1 Garlic Cloves, minced
1T Olive Oil
3/4 cup Vegetable Broth (or Chicken Broth)
1/4 cup Kalamata Olives, roughly chopped
1/4 cup Sun-Dried Tomatoes (rehydrate in hot water for 5-10 minutes; then drain)
1-2T Apple Cider Vinegar
De-stem the kale. (Grasp the stem bottom in one hand and grasp the bottom on the leaf in the other.
Slide your hand with the leaf down the stem. This should peel the leaf from the stem.)
Rough chop the kale.
Saute the onion and garlic in olive oil until tender.
Add the chopped kale and saute for 5-10 minutes until slightly wilted.
Add vegetable broth. Simmer another 10 minutes.
Add in chopped olives and rehydrated tomatoes.
Simmer 5 minutes.
You can add sliced turkey sausage, cooked chopped chicken or top with cooked salmon.
Before serving, sprinkle with apple cider vinegar.
