Kale, tomatoes and goat cheese recipe

Kale, tomatoes and goat cheese

Since we received kale in our CSA box last night, and kale is always best used right away, I used the kale to make my own dish last night. Here's what we did:

-1 bunch of kale (leaves removed from stalk and washed)

-some red grape tomatoes from Doug's garden

-a package of gold grape tomatoes from Mother's Market

-1 cup of maui onions

-1 cup of goat cheese

-olive oil

-5 fresh garlic cloves

-1 cup fresh parsley

-1/2 cup milk

-1 cup pesto sauce

-1 cup parmesan cheese

We browned the parsley, garlic, olive oil and onions in our wok.

We added the kale and a little more olive oil and cooked until just wilted.

We added the tomatoes and cooked until the tomatoes were just heated. The key is not to over cook the tomatoes so that you don't wind up with stewed tomatoes. Otherwise you lose the sweet taste of the tomatoes.

We added goat cheese, parmesan cheese, milk and pesto sauce and heated until the goat cheese melted.

Then serve.

This dish came out very well. We both liked it.