Sauteed Kale with Roasted Tomatoes

The garden kale is getting really big and, as I mentioned in the last post, keeps needing thinning. My favorite kale dish of late is a somewhat sweet, with a little bit of apple cider and some roasted tomatoes, both of which have been in my freezer all winter. It's time to rotate the stock!! This kale tastes delicious, and is sort of made al dente so that the onions are barely translucent and the greens are still super bright. I've been using smaller kale leaves, so if you have giant ones, you may want to cook them a wee bit longer.

This is a half batch in the skillet! Yum!

Sauteed Kale with Roasted Tomatoes
Large bunch kale, chopped in pieces
1/4 c. apple cider
onion, sliced thin
1/4 c. roasted tomatoes
2-3 T coconut oil

Melt coconut oil in a large skillet. Add onions and saute for 3 minutes. Add the kale and than the cider. Stir often to rotate the greens so that they all cook and become bright green, about 5 minutes. Add roasted tomatoes and continue to saute another few minutes, again stirring occasionally so that tomatoes soften a bit and greens are just tender. Serve!