I served this side dish with the Italian Meatloaf and they paired nicely together. I have only used kale in soups so I was excited to give it a try as a main vegetable for our meal. I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes. It was light, healthy, and very delicious – even my kids ate it!
Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed. Serve immediately. Enjoy.