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Kale with Burst Grape Tomatoes

Scott Phillips

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.


  • 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

Nutritional Information

  • 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


  • 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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