Creamed Kale and Tomatoes

1 tablespoon 

Recipe and photo by Sara Newberry

unsalted butter

1 shallot, thinly sliced 

2 cloves garlic, minced

1 pint cherry 

tomatoes, halved

10 ounces baby kale

1/2 cup heavy cream 

Kosher salt and black pepper 

In a skillet over medium heat, melt butter. Add shallots and cook, stirring, until soft, about 2 minutes. Add garlic and cook 30 seconds, then stir in tomatoes. Add kale, toss and cover until beginning to wilt, about a minute. Uncover, toss again, and stir in cream. Cook, letting cream reduce until it just coats the kale. Season with salt and pepper and serve.