Servings:4

This quick side dish is a great way to add color to a winter dinner plate. Pair it with seared or roasted chicken breasts or steak.

Ingredients

1-1/2 Tbs. olive oil
10 oz. grape tomatoes
1-1/2 lb. kale, preferably Lacinato, washed, stemmed and coarsely chopped (about 10 cups)
Kosher salt and freshly ground black pepper
1 tsp. balsamic vinegar
1/4 cup coarsely grated Parmigiano-Reggiano

Calories (kcal) : 160
Fat Calories (kcal): 70
Fat (g): 8
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4
Cholesterol (mg): 5
Sodium (mg): 280
Carbohydrates (g): 18
Fiber (g): 4
Protein (g): 10

Preparation

Heat the oil in a 6-quart pot over medium-high heat. Add the tomatoes, kale, 1/2 tsp. salt, and 1/2 tsp. pepper. Toss, cover, and cook until the kale is tender, 10 to 15 minutes. Toss with the vinegar. Season to taste with salt and pepper. Transfer to a bowl and sprinkle with the Parmigiano.

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Ingredient Spotlight

IN THIS RECIPE
Parmigiano Reggiano
IN THIS RECIPE
Kale
IN THIS RECIPE
Grape Tomatoes
FEATURED
Shishito Peppers

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