Kale and Tomato Side Dish

  • 1 bunch Kale, stems removed, washed (but not totally dried), coarsely chopped
    10 grape or cherry tomatoes sliced in half (or chop up a plum, beefsteak or whatever you have)
    olive oil
    a few cloves of garlic chopped up


Turn stovetop element to medium. In a wide, deep pan, pour in olive oil to coat, add in garlic and tomatoes. Heap kale on top, add salt and pepper. Continuously flip the Kale as the bottom begins to wilt, allowing the tomato juices to saute it until completely wilted. Cook for another minute until kale is dark emerald green (but firm) and tomatoes are soft.

This dish is great served cold too!