Sautéed Kale With Artichoke & Grape Tomatoes - cooking recipe

Ingredients

1/2 bunch kale
1 tablespoon extra virgin olive oil
2 garlic cloves, sliced
1 (398 ml) jar artichokes, drained, rinsed and quartered
1/2 cup chicken broth (30% less sodium)
1 pint red grape tomatoes
1 tablespoon red wine vinegar

Preparation

Remove stems and spine from kale and chop coarsely. Heat oil in a skillet over medum-high heat. Add kale and saute 3 minutes. Add garlic and saute 1 minute. Add Artichokes and broth. Reduce heat to medium. Add tomatoes; cover and cook until kale is tender, about 10 minutes. Add vinegar and season to taste with salt and pepper.