Serves 4
| 2 | tablespoons olive oil |
| 3 | cloves garlic, thinly sliced |
| 1/4 | teaspoon crushed red pepper |
| 1 | pint cherry tomatoes |
| 2 | bunches kale (any variety), leaves and stems chopped |
| 2 | tablespoons balsamic vinegar |
| 1/4 | cup water |
| 1 1/2 | teaspoons coarse salt |
2. Add the cherry tomatoes and cook, stirring, for 1 minute.
3. Stir in the kale, vinegar, water, and salt. Cover the pan. Cook for 5 minutes.
4. Remove the lid and continue cooking, stirring often, for 5 minutes or until the liquid reduces by half and the kale is tender. Serve warm. Aaron Kagan 
© Copyright 2010 Globe Newspaper Company.
