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Heat the oil in a 6-quart pot over medium-high heat. Add the tomatoes, kale, 1/2 tsp. salt, and 1/2 tsp. pepper. Toss, cover, and cook until the kale is tender, 10 to 15 minutes. Toss with the vinegar. Season to taste with salt and pepper. Transfer to a bowl and sprinkle with the Parmigiano.
nutrition information (per serving)-
Calories (kcal)- 160; Fat (g)- fat g 8; Fat Calories (kcal)- 70; Saturated Fat (g)- sat fat g 1.5; Protein (g)- protein g 10; Monounsaturated Fat (g)- 4; Carbohydrates (g)- carbs g 18; Polyunsaturated Fat (g)- 1; Sodium (mg)- sodium mg 280; Cholesterol (mg)- cholesterol mg 5; Fiber (g)- fiber g 4;
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