Sautéed Kale with Cherry Tomatoes, Balsamic Vinegar, and Parmesan

By Scott


  • A Bunch of Kale
  • A Couple Cloves of Garlic (sliced)
  • A Shallot (sliced)
  • Olive Oil
  • Salt
  • Balsamic Vinegar
  • Parmesan Cheese
  • Cherry Tomatoes


Rinse the kale, and separate the leaves from the stems. Discard the stems. Tear the leaves into slightly larger than bite-sized pieces (they will shrink as they cook).

Heat a medium-sized frying pan over medium-high heat.

Add enough olive oil to the pan to just coat the bottom. Let the oil heat up a bit, not enough to make it smoke.

Add the kale to the pan, stirring occassionally. Let it cook to the point where it's starting to get crispy.

Add the cherry tomatoes, and heat through. They may blister and burst. That's a good thing.

Add a pinch of salt.

If the kale absorbs all of the oil and the pan dries out, add a bit more oil.

Add the sliced shallot and sliced garlic. Cook for about a minute until fragrant.

Add a bit of balsamic vinegar and water to the pan, just enough to deglaze it. Let the vinegar reduce a bit (the end result shouldn't be liquidy).

Remove from the pan, and top with grated/shredded Parmesan cheese.