Recipe: Gypsy Biscuit’s Kale with Sun-dried Tomatoes

My friend, Gypsy Biscuit (aka Sheila), is a trained chef and she is constantly whipping up some new dish from fresh ingredients she finds at the local Farmer’s Market.   We have several Farmer’s Market in our area during the summer months and it is so nice to be able to support local farmers and pick up some fresh produce. So – guess where I’m going to tomorrow. You got it! The Farmer’s Market because I need to try this dish over the weekend. It sounds de-lish!

Gypsy Biscuit’s Kale with Sun-dried Tomatoes

3 cloves garlic, thick sliced
1/2 yellow onion, quartered & sliced (tennis ball sized)

slowly caramelize that in olive oil.

1 bunch kale, washed, drained, sliced (about 1/2 lb)
2 TBS sun-dried tomatoes in oil, drained, sliced

Add this to the saute pan when the other is caramelized.

Saute kale & sun-dried tomatoes to desired tenderness.

2 TBS sour cream
2 TBS grated parmesan
2 TBS heavy cream or 1/2 & 1/2

Add this stuff, turn off heat
Season with kosher & black pepper and a little nutmeg

Should make just about 2 “side” servings

Y’all Enjoy! 🙂

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One Comment Add yours

  1. GypsyBiscuit says:

    This dish can very easily be increased to feed more folks. Since my husband and I are right at the verge of being “empty-nesters” I have taken to cooking smaller and smaller amounts for the average supper at home. That accounts for the small portions given here. Also, the farmers at our local market tend to bundle the greens in 1/2 lb bunches so this just makes it easy.

    You can also use just about any leafy green for this — kales, collards, cabbage, nappa, bok choy, mustards, spinach, or mixtures of a little of this and a little of that. I like to use kale or collards because they don’t reduce quite as much as spinach and the dark leafy greens are so high in iron and vitamin A. (very important for women.)

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