Kale with Tomatoes, Garlic & Thyme

Ingredients

• 1 tablespoons plus two teaspoons extra-virgin olive oil
• 2 cloves garlic
• 2 cups cherry tomatoes
• 1 1/2 teaspoons fresh thyme leaves [can sub dry, use more if desired 
• 1 pound boiled, chopped kale leaves
• Coarse salt and ground pepper

Directions

[Canned whole tomatoes are inexpensive and delicious, try subbing these for the out of season cherry tomatoes, putting them in whole and breaking up in the pan to desired size]

In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

[Rather than boil, I suggest adding fresh kale at the end and cooking until tender but not overdone.]