Ingredients
- 6 Classic Jack Meatballs from jack & annie’s
- 1 small shallot, thinly sliced
- 1 garlic clove, minced
- 2 tsp tomato paste
- 1 large tomato, seeds removed and diced
- ½ tsp white wine vinegar
- 2 Cups kale or swiss chard, stems removed and torn into bite size pieces
- Olive oil
- ½ Cup water
- Salt and pepper to taste
- Freshly grated parmesan, for serving
- Crusty bread, for serving
Directions
- Heat oil in a skillet over medium heat. Add shallot and garlic, season with salt and pepper and cook for 2-3 minutes until softened. Stir in tomato paste and let simmer in the oil for another minute. Tomato paste should turn a bright brick red color.
- Add diced tomatoes and season again with salt and pepper. Let tomatoes cook down, stirring occasionally for 5 minutes.
- Stir in the vinegar and water, scraping the bottom and sides of the pan to release any stuck bits. Return to a simmer and let cook for another 5 minutes. For an even more broth forward dish, add another ¼ Cup water.
- Gently add the meatballs to the sauce. Simmer for 13-15 minutes, stirring frequently. Stir in the torn kale, letting it wilt and soften, about 4-5 minutes.
- Taste, season with salt and pepper and serve with freshly grated parmesan and crusty bread.