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.