Photo: Alison Miksch
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.


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.