Sautéed Kale and Cherry Tomatoes

Ingredients

• Olive oil

  2 tbsp or 27g

• Kale

  raw

  4 cup, chopped or 268g

• Cherry tomatoes

  red, raw

  1 cup cherry tomatoes or 149g

• Basil

  dried

  ½ tsp, leaves or 0.3g

• Salt

  table

  1 dash or 0.4g

Directions

1. Warm the olive oil in a large skillet over medium heat until shimmering.
2. Add the chopped kale and cook, tossing, until it begins to wilt, about 3 minutes.
3. Stir in the halved cherry tomatoes and continue to sauté, stirring occasionally, until tomatoes start to blister and release some juices, about 5 minutes.
4. Season with the dried basil and a pinch of salt; toss to coat evenly.
5. Cook until the kale is tender and glossy and the tomatoes are lightly blistered, about 2 minutes more. Adjust salt to taste.
6. Serve warm as a simple side dish.