This is the side dish I make when I want something fast, green, and a little garlicky without a recipe card to babysit. Kale softens down quickly in a hot pan, the cherry tomatoes burst into their own little sauce, and the whole thing is done before rice would even finish cooking.
Nutritionally, this one punches way above its calorie count — a single cup gets you well over your full day’s vitamin K, plus a big share of vitamin C and manganese. Kale is one of the few vegetables where cooking it lightly in a fat like olive oil actually helps your body absorb more of its fat-soluble vitamins, not less.
It’s an easy pairing for almost any protein — fish, chicken, or lamb all work — and leftovers keep well in the fridge for up to five days if you want to prep it ahead.
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Garlic-Infused Kale and Tomatoes
Ingredients
Method
- Wash kale, remove the thick rib from the center of each leaf, and chop into bite-sized pieces.
- Chop garlic and slice cherry tomatoes in half.
- Add olive oil to a large sauté pan over medium-high heat.
- When the oil is hot but not smoking, add fresh garlic, garlic powder, and kale. Sauté for 5 minutes, stirring occasionally — leaves will soften and darken.
- Add tomatoes to the pan and continue cooking for another 2 minutes.
- Remove from heat and serve hot. Leftovers keep in the fridge up to 5 days.
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