1 tablespoon extra virgin olive oil
scan't 1 cup water
10- 15 leaves kale, ripped, deveined
1/2 cup sun-dried tomatoes, cut or broken into small pieces
salt to taste
Pico de Gallo seasoning or cayenne pepper, to taste
Pour olive oil into pan, add kale, sun-dried tomatoes, and water. Turn heat on medium high, bring to boil. Add seasoning and salt. Let water boil entirely away, kale should be completely wilted and slightly crinkly. When the water is gone and the kale just starts to sizzle in oil, remove from heat, serve. Good as side dish, or as filling in toasted pita.