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Prep Time
10 mins
Total Time
20 mins


1/2 bunch
kale, washed
1 tbsp
olive oil
15 mL
2 cloves
garlic, sliced
1 can
artichokes, drained, rinsed and quartered
398 mL
1/2 cup
reduced-sodium chicken broth
125 mL
1 pint
grape tomatoes
500 mL
1 tbsp
red wine vinegar
15 mL


Step 1

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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
4 g
15 g
5 g
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