Serves 2 (serving size: 1/3 cup tomatoes and 1/2 cup kale)
Ann Taylor Pittman
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.
1 tablespoon olive oil
2/3 cup grape tomatoes
2 cups torn lacinato kale
2 tablespoons thinly sliced shallots
1/4 teaspoon kosher salt
Est. added sugars 0g
How to Make It
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.