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Kale with Tomato, Garlic, and Thyme

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Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!

  • Servings: 4

Source: Everyday Food, January/February 2010

Ingredients

  • 1 tablespoons plus two teaspoons extra-virgin olive oil
  • 2 cloves garlic
  • 2 cups cherry tomatoes
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 pound boiled, chopped kale leaves
  • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

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