1 tablespoons plus two teaspoons extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes (standard tomatoes will work as well)
1 1/2 teaspoons fresh thyme leaves
1 bunch steamed, chopped and de-stemmed kale leaves
Coarse salt and ground pepper
      In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

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