2 bunches kale, thick stems removed, and rinsed
2 cups cherry tomatoes
6 cloves garlic, chopped
Salt and pepper
Heat oven to 350F. Line a sheet pan with parchment. Spread kale over pan and drizzle with oil, tossing it to coat. Add tomatoes and toss those, then add garlic. Season with salt and pepper. Roast until kale is tender and tomatoes are wrinkled, about 25 minutes.