2 teaspoons olive oil
1 small onion, thinly sliced
1 pound kale, tough stems removed and leaves coarsely chopped
1/2 cup vegetable stock or water
1 cup cherry tomatoes, halved
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. In a large frying pan, heat the olive oil over medium heat. Add the onions and saute until translucent, about 5 minutes.
2. Stir in the kale and vegetable stock or water. Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.
3. Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer.
4.Remove from the heat and stir in the lemon juice, salt and pepper. Enjoy!