-Cut 1 bunch of kale into strips.

-Cut 1 pint cherry tomatoes into quarters.

-Thinly slice 2 cloves of garlic.

-Crumble up 1 tsp fresh thyme leaves.

-In a large skillet, heat 1 TBS extra virgin olive oil over medium heat.

-Add the garlic cloves and cook, stirring, until fragrant, 30 seconds.

-Add cherry tomatoes and the 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 another TBS of extra virgin olive oil and serve.