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Tortellini with Kale

Yields1 Serving

Tantillo Recipes

 1/2 lb Tortellini
 1 cup Dinosaur Kale
 2 Garlic Cloves (Minced)
 4 Roma Tomatoes
 2 oz Tantillo Extra Virgin 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 Tantillo Extra Virgin Olive Oil- add garlic. Next, add tomatoes to the sauce pan and cook 3 minutes.


Add kale and cook 2-3 minutes. Then add tortellini, simmer until liquids are reduced by 50 percent.