Sauteed Kale

Step 1

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Place a large, deep pan or a pot over medium-high heat, and drizzle about 1 to 2 tablespoons of olive oil. Once hot, add in the cherry tomatoes along with a pinch of red pepper flakes (if using), and some salt and pepper.

Step 3

Allow the tomatoes to sizzle and gently soften in the oil for about 30 to 45 seconds, then using a slotted spoon, scoop the tomatoes out and set aside.

Step 4

Next, drizzle into the pan or pot about another 2 to 3 tablespoons of the olive oil, and add the kale (if your pan is not deep enough to accommodate it all, work in a couple of batches). Using tongs, toss the kale lightly in the oil for a moment or two to coat it, then add in the garlic, the lemon zest and a couple of good pinches of salt and pepper.

Step 5

Add the lemon juice then toss to combine, and allow the kale to saute for about a minute or two more just until barely wilted and crisp-tender, and still a vibrant green. Turn off the heat under the pan or pot.

Step 6

Add half of the tomatoes into the kale, and toss to combine. Check to see if additional salt and pepper is needed.

Step 7

Spoon the sauteed kale into a serving bowl, top with the remainder of the tomatoes, and serve hot with a bit of freshly grated parmesan over top, if desired.