We had this kale and tomato w/parmesaen sauté the other day as a side dish and found it tasty. Tonight for dinner, I tried a variation, starting the sauté with some chopped yellow onions and bella mushrooms before adding in the tomatoes, garlic and kale and proceeding with the recipe.
All in all, I think that this dish is really awesome: tasty, healthy and easy to make. Kale is such a hearty vegetable and I find it goes really well with the lighter, juiciness of the cooked cherry tomatoes. The red pepper flakes also add a really nice little bit of heat to the whole dish. I think that the extra veggies were a fine addition to the recipe, if only to fill it out a little bit and add some variety.
Two notes on preparing this dish:
- Be sure to season liberally and taste throughout! I think it is easy to under-do the salt and pepper here, which leads to a significantly blander final product. It really makes a huge difference.
- Covering and steaming to wilt the kale (as specified in the recipe) is optional. This will soften everything up and definitely make the kale much more tender. But it’s not essential if you prefer a crunchier outcome.