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Sauteed Kale with Tomato Recipe - Chef Graham Smith
Yields: 12 cups
Conversion Chart: Here >>
Ingredients:
1 Tbsp. olive oil
2 cups fresh yello onions, julienned
1 tsp. fresh garlic cloves, peeled and minced
1 lb. fresh kale, chopped
3 cups quartered tomatoes
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
Procedure:
Heat oil in a skillet and saute onions until translucent. Add the garlic and kale. Toss until kale wilts. Add quartered tomatoes and season with salt and freshly ground pepper. May be served at room temperature or warm.
Restaurant: Prairie View Cafe, WI
Recipe Type: Authentic
Submitted By: Executive Chef Graham Smith
Recipe Author: Executive Chef Graham Smith
Chef's Background:
Currently: Executive Chef of Prairie View Cafe
Previously: Executive Chef of Heartland Grill in Madison
Recipe Source: http://www.stmarysjanesville.com/Documents/Kale.pdf
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