Sautéed Tomatoes & Kale

1 bunch kale, chiffonaded
5 tomatoes, large dice
3 tbsp olive oil
Salt & pepper to taste
Optional: 1/4 c onions, garlic, or shallot, minced

1. Heat olive oil in a fry pan over medium heat.

2. If using onions, garlic, or shallot, add to pan first and slowly sweat until tender.

3. Add tomatoes and toss to fully coat in oil.

4. Add kale and let wilt. Cook kale to desired doneness: can be served lightly wilted, or cooked until very tender.