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1/2 lb. Tortellini

1 c. Dinosaur Kale

2 Garlic Cloves (minced)

4 Roma Tomatoes

2 oz. Olive Oil

4 oz. Chicken Stock


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.

In a sauce pan, heat olive oil and garlic.  Add tomatoes to sauce pan and cook 3 minutes.

Add kale and cook 2-3 minutes.  Then add tortellini, simmer until liquids are reduced 50 percent.


(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

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