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Sautéed Tomato and Onion Kale

Photo: Jennifer Causey; Styling: Claire Spollen

Total time 8 mins

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

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

Nutrition 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

How to Make It

  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.