Food & Cooking Recipes Appetizers Kale with Tomato, Garlic, and Thyme 3.0 (123) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything! Ingredients 1 tablespoons plus two teaspoons extra-virgin olive oil 2 cloves garlic 2 cups cherry tomatoes 1 ½ teaspoons fresh thyme leaves 1 pound boiled, chopped kale leaves Coarse salt and ground pepper Directions 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. Rate it Print