INGREDIENTS
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1 pound kale, stemmed and sliced into 1-inch-wide strips
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2 fennel bulbs, cored and sliced 1/4 inch thick
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2 cups chicken broth
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1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
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2 tablespoons minced garlic
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1/4 teaspoon red pepper flakes
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Salt and pepper
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1/2 cup grated parmesan cheese
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1/2 cup extra-virgin olive oil
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1/4 cup pine nuts, toasted