| BAKED TOMATOES WITH KALE |
Easy to prepare; looks and tastes great.
2 tomatoes
1 bunch green kale
olive oil
1 cup grated mozzerella cheese
salt and pepper to taste
Pre-heat the oven to 350 degrees. Core the tomatoes and then slice
them in half. Pour olive oil on the bottom of a baking dish, and place
the four tomato halves, cut side up, in the baking dish. Drizzle 1 tsp.
olive oil over each tomato half. Bake, uncovered until tomatoes until
tomatoes begin to brown, about 30 minutes. Top each half with 1/4
cup mozzerella and bake until cheese melts.
While tomatoes bake, saute washed, chopped kale in olive oil until
tender, and add salt to taste.
Create a bed of kale on each serving dish, or on each plate, on which
to serve the baked tomatoes. Sprinkle a little extra cheese over the
kale.
2 tomatoes
1 bunch green kale
olive oil
1 cup grated mozzerella cheese
salt and pepper to taste
Pre-heat the oven to 350 degrees. Core the tomatoes and then slice
them in half. Pour olive oil on the bottom of a baking dish, and place
the four tomato halves, cut side up, in the baking dish. Drizzle 1 tsp.
olive oil over each tomato half. Bake, uncovered until tomatoes until
tomatoes begin to brown, about 30 minutes. Top each half with 1/4
cup mozzerella and bake until cheese melts.
While tomatoes bake, saute washed, chopped kale in olive oil until
tender, and add salt to taste.
Create a bed of kale on each serving dish, or on each plate, on which
to serve the baked tomatoes. Sprinkle a little extra cheese over the
kale.
