Along with chard, which I experimented with last week, my mom also picked up kale at the local co-op. Unlike chard, however, I knew what kale was. We also had tomatoes laying around, so I decided to get creative and threw this together. If you’re not a big balsamic vinegar fan, decrease the marination time, or simply leave it out (and douse in olive oil instead?) Either way, it’s a great and impressive-looking appetizer.
Balsamic and Kale Tomatoes
1 tbsp olive oil
1 garlic clove, minced
1/2 onion, chopped
1 bunch kale, shredded
1/4 cup shredded cheese + more for sprinkling (I used mozzarella)
dash of lemon peel
1/2 tsp basil
1/2 tsp oregano
Cut tomatoes into thin slices and arrange at the bottom of 1 or 2 bowls. Pour on balsamic vinegar and let soak in a refrigerator for 1 hour.
After an hour, place each tomato slice on a baking tray covered with aluminum foil. Sprinkle with pepper and transport the tray to a 350 degree oven and bake for eight minutes.
Meanwhile, heat oil in a pan and sauté the garlic cloves and onions for 2 minutes. Add the kale, little at a time, and cook until wilted. Mix in the 1/4 cup of cheese and the lemon peel, basil, and oregano. Once the tomatoes are done in oven, top each tomato with the kale mixture. Sprinkle cheese and breadcrumbs to the top and broil for 2 minutes. Before serving, sprinkle with more basil and oregano.