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Blistered Tomatoes with Kale

Photo: Alison Miksch
Yield

Serves 2 (serving size: 1/3 cup tomatoes and 1/2 cup kale)

Sautéed kale adds a hearty green element to the bowls while lightly blistered tomatoes add a pop of juiciness and color. A touch of char on the tomatoes contrasts the creamy avocado and yogurt.  

Ingredients

  • 1 tablespoon olive oil
  • 2/3 cup grape tomatoes
  • 2 cups torn lacinato kale
  • 2 tablespoons thinly sliced shallots
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 84
  • fat 6.9 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 1 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 250 mg
  • calcium 36 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a cast-iron skillet over medium-high. Add tomatoes; cook 2 minutes, stirring once or twice until blistered in spots. Remove tomatoes from pan. Add kale and shallots to pan; cook 3 minutes, stirring occasionally. Stir in salt.