Sautéed Tomato and Onion Kale

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Sautéed Tomato and Onion KaleRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Traditional collards can take an hour or more to cook; hearty lacinato kale takes just 3 minutes. Make sure to remove the middle stems from the kale greens to avoid bitterness and thick stems to chew on. For some punch, add a dash of hot sauce or red wine vinegar. Serve with our Black-Eyed Pea Cakes with Corn Salsa for a perfect Southern vegetarian meal. As a fast and healthy option, make this side for your meatless Monday meal.  

Serves 4 (serving size: about 3/4 cup)

Ingredients

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1 1/2 tablespoons olive oil
1 cup vertically sliced red onion
1 cup halved cherry tomatoes
1 large bunch lacinato kale, stemmed and chopped (about 4 cups)
1/2 teaspoon black pepper
3/8 teaspoon kosher salt

Preparation

Total: 8 Minutes

1. Heat oil in a large skillet over high. Add onion; cook 2 minutes or until slightly charred. Add tomatoes to pan; cook 2 minutes. Add kale; cook 3 minutes. Stir in pepper and salt.

Created date

July 2016

Nutritional Information

Calories 101
Fat 5.7 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 3 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 220 mg
Calcium 104 mg
Est. Added Sugars 0
Sugars 3