Balsamic Kale and Peach Tortellini


  • 2 packages tortellini, chicken and prosciutto recommended
  • 3 pounds bunched kale
  • 1/4 cup balsamic vinaigrette
  • 3/4 cup water
  • 4 peaches


  1. Begin cooking 2 packages of tortellini according to the package directions.
  2. While the tortellini is cooking, remove the tough ribs (stems) from about 3 pounds of bunched kale, tear the kale into bite sized pieces, and then wash it, allowing some water to cling to the leaves.
  3. Heat ¼ cup balsamic vinaigrette dressing in a Dutch oven (large sauce pan) over medium heat. Add kale and cook, tossing with two large spoons, until bright green for about 1 minute. Add ¾ cup of water, reduce heat to medium-low, cover and cook, stirring occasionally until the kale is tender (12 to 15 minutes) and then salt lightly to taste.
  4. Cut 4 peaches in ½, remove the seed, and then slice each ½ into three slices for a total of 24 slices.
  5. Mix the kale with the drained tortellini and serve each plate with ¼ the tortellini mixture and six slices of peaches.


  • Grill peach halves for a smoky taste
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