Refreshing Tomato-Braised Kale Salad

This refreshing salad is a great way to use up leftover kale. The tomatoes, onion, and garlic add flavor, while the vinegar and sunflower seeds add a bit of acidity and crunch. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.

The first time I made tomato-braised kale, I was looking for a way to use up some leftover kale that I had in the fridge. I had never cooked kale before, but I had heard that it was a healthy and versatile vegetable, so I decided to give it a try.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Kale, de-stemmed and chopped
• Red onion, thinly sliced
• Garlic cloves, minced
• Canned tomatoes, diced
• Vegetable broth
• Apple cider vinegar
• Sunflower seeds
• Olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened.
3. Add garlic and cook for 1 minute more.
4. Stir in tomatoes, vegetable broth, and apple cider vinegar.
5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
6. Add the kale to the skillet and cook, stirring occasionally, until wilted and tender, about 5 minutes.
7. Remove from heat and stir in sunflower seeds.
8. Serve warm or at room temperature.

Why It Works

• The tomatoes add a sweetness and acidity to the salad, which balances out the bitterness of the kale.
• The onion and garlic add flavor and depth to the dish.
• The vinegar adds a bit of acidity, which helps to brighten the flavors of the other ingredients.
• The sunflower seeds add a bit of crunch and texture to the salad.
• The salad can be served warm or at room temperature, making it a versatile dish that can be enjoyed for different occasions.