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.
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
Est. added sugars 0
How to Make It
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.