- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1/2 bunch
- kale, washed
- 0
- 1 tbsp
- olive oil
- 15 mL
- 2 cloves
- garlic, sliced
- 0
- 1 can
- artichokes, drained, rinsed and quartered
- 398 mL
- 1/2 cup
- reduced-sodium chicken broth
- 125 mL
- 1 pint
- grape tomatoes
- 500 mL
- 1 tbsp
- red wine vinegar
- 15 mL
Method
Step 1
Remove stems and spine from kale and chop coarsely. Heat oil in a skillet over medium-high heat. Add kale and sauté 3 min. Add garlic and sauté 1 min. Add artichokes and broth. Reduce heat to medium. Add tomatoes; cover and cook until kale is tender, about 10 min. Add vinegar and season to taste with salt and pepper.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 110
- Fat:
- 4 g
- Carbs:
- 15 g
- Protein:
- 5 g
