Virgin Olive oil -- 1 tbsp
Kale, curly, blanched, chilled and cut into bite-size pieces -- 1 cup
Pearl onions, peeled, blanched, chilled -- 1/2 cup
Stouffer's Alfredo Sauce Gluten Free (Pouch) 4 x 96 ounces, hot -- 1/3 cup
Parsley, fresh, chopped -- 1 tbsp
Heat oil in a sauté pan over medium heat. Add kale and onions. Cook until hot, approximately 2-3 minutes.
Add Alfredo Sauce and parsley. Toss to coat. Serve immediately.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.