1 lb kale, washed, trimmed, and torn
3 tbsp. olive oil
6 garlic cloves, minced
½ tsp pepper flakes
½ cup sundried tomatoes (chopped)
2 tbsp. fresh parsley (parsley)
¼ tsp salt
- Rinse greens.
- Heat a large skillet over high heat; cook garlic and pepper flakes in oil briefly, add greens.
- Stir in sundried tomatoes, salt and parsley.
- Cook until tender.