INGREDIENTS:

  • 2 tbsp Best Yet olive oil (aisle 5)
  • 1 (9 oz.) Glory pre-cut kale bag (produce)
  • 2 cloves garlic (produce)
  • 1/8 tsp Best Yet salt (aisle 4)
  • 1/4 tsp McCormick black pepper (aisle 4)
  • 1/4 cup chopped Alessi oil-packed sundried tomatoes (aisle 3)
  • 1 tbsp Alessi pine nuts, toasted (aisle 3)

DIRECTIONS:

  1. In a large skillet or soup pot over medium heat, heat olive oil.
  2. Add the kale, garlic, salt and pepper.
  3. Cook for 30 to 45 seconds, stirring occasionally.
  4. Remove skillet from heat.
  5. Toss kale with sundried tomatoes and pine nuts.
  6. Serve immediately