1/2 lb Tortellini
1 cup Dinosaur Kale
2 Garlic Cloves (Minced)
4 Roma Tomatoes
2 oz Tantillo Extra Virgin Olive Oil
4 oz Chicken Stock
1
In pot of boiling water, cook kale for 3 minutes. Remove and place in cold water and rinse. Set kale aside. Add tortellini to boiling water and cook until they float.
2
In a sauce pan, heat Tantillo Extra Virgin Olive Oil- add garlic. Next, add tomatoes to the sauce pan and cook 3 minutes.
3
Add kale and cook 2-3 minutes. Then add tortellini, simmer until liquids are reduced by 50 percent.
Ingredients
1/2 lb Tortellini
1 cup Dinosaur Kale
2 Garlic Cloves (Minced)
4 Roma Tomatoes
2 oz Tantillo Extra Virgin Olive Oil
4 oz Chicken Stock
