Balsamic kale with cherry tomatoes
|2||tablespoons olive oil|
|3||cloves garlic, thinly sliced|
|1/4||teaspoon crushed red pepper|
|1||pint cherry tomatoes|
|2||bunches kale (any variety), leaves and stems chopped|
|2||tablespoons balsamic vinegar|
|1 1/2||teaspoons coarse salt|
2. Add the cherry tomatoes and cook, stirring, for 1 minute.
3. Stir in the kale, vinegar, water, and salt. Cover the pan. Cook for 5 minutes.
4. Remove the lid and continue cooking, stirring often, for 5 minutes or until the liquid reduces by half and the kale is tender. Serve warm. Aaron Kagan