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.)