Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

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.

 

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Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of grape tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of water

Parmesan shavings, if desired

Directions:

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 1-2 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 then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net