Wilted Kale & Roasted Tomatoes

Ingredients

Cooking Directions

Preheat oven to 400°.

Place grape tomato halves on baking sheet, sprinkle with olive oil, oregano, basil and garlic powder. Toss to combine. Roast in oven for 25 minutes. Remove and set aside.

Bring large pot of water to a boil, add kale and cook 2 minutes. Drain.

Heat oil over medium-high in large Dutch oven. Add anchovies and stir with spoon until anchovies break down, about 1 minute. Add garlic, kale, and red pepper flakes; cook for 5 minutes. Add lemon juice and broth. Combine and cook about 2 minutes. Stir in roasted tomatoes and heat through. Enjoy!

This recipe was styled by chef Karen Pickus for Good Morning America.