Kale with Tomatoes, Garlic and Thyme

Kale with Tomatoes, Garlic and Thyme from Everyday Foods Magazine 2010

Serves 4

Ingredients:

1 Tbsp. olive oil, plus 2 tsp. for serving
2 cloves garlic, thinly sliced (I mashed them into a
paste with the recipe’s salt – see below)
2 c. cherry tomatoes, quartered
1 ½ tsp. fresh thyme leaves
1 lb. boiled, chopped kale leaves (thick stems removed)
Salt and pepper


Directions:

In a large skillet, heat oil over medium heat. Add garlic and cook, stirring until fragrant, 30 seconds. Add tomatoes and thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with oil.

Amy’s Extras
– The kale leaves are boiled so that they will be soft when added to this
dish. Boil them until they are tender enough for your tastes.
- I served this with a little Parmesan cheese sprinkled over it.
- I mash my garlic so that it is not in such large pieces and it will spread
through out the dish.