Garlic-Infused Kale and Tomatoes

SarahThyme

Garlic-Infused Kale and Tomatoes

A fragrant garlic-sautéed kale and cherry tomato side, ready in less time than it takes to boil a pot of water — pairs perfectly with fish, chicken, or lamb.

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Prep Time 5

Cook Time 10

Servings: 2 cups

Course: Side Dish

Calories: 165.7

Ingredients Method Nutrition Notes

Ingredients

1 (150g) bunch fresh red kale
3 cloves fresh garlic chopped
12 (100g) cherry tomatoes halved
2 tbsp extra virgin olive oil
1 tsp garlic powder
sea salt to taste

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.

Nutrition

Calories: 165.7kcalCarbohydrates: 8.6gProtein: 4gFat: 14.5gSaturated Fat: 1.9gPolyunsaturated Fat: 1.47gMonounsaturated Fat: 9.87gTrans Fat: 0gCholesterol: 0mgSodium: 299mgPotassium: 492.8mgFiber: 3.2gSugar: 3gVitamin A: 20.82IUVitamin B1: 0.02mgVitamin B2: 0.01mgVitamin B3: 0.31mgVitamin B5: 0.06mgVitamin B6: 0.07mgVitamin B12: 0µgVitamin C: 7.1mgVitamin D: 0µgVitamin E: 2.21mgVitamin K: 12.12µgCalcium: 121.1mgCopper: 0.04mgFolate: 7.58µgIron: 1.1mgManganese: 0.1mgMagnesium: 6.13mgPhosphorus: 15.83mgSelenium: 0.25µgZinc: 0.11mgCholine: 3.97mgNet Carbohydrates: 4.7g

Notes

Recipe ideas: Sliced green onions on top. Chili flakes or fresh ground pepper. Toasted walnuts or pine nuts. Shaved Parmesan. Triple the garlic. Thinly sliced fresh ginger for an Asian-inspired kick.

Diet notes: Gluten free, dairy free, vegan (as written), Whole30 compatible.

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