Sautéed Garlic Kale with Cherry Tomatoes & Brown Rice

Kale Comfort Food Recipe

When the kale patch is relentless (and isn’t it always?), you need recipes that make good use of those hearty greens. This skillet is one of my go-to weeknight dishes — simple, bold, and made from the garden. The garlic and red pepper flakes cozy up to the kale, while the cherry tomatoes burst into little pockets of sweetness. Stir in brown rice, and you’ve got a dish that tastes like comfort food without relying on cream or cheese.

I started making this when I was drowning in both kale and cherry tomatoes one summer. A neighbor dropped off yet another basket of tomatoes, and I thought, “Well, here we go — let’s throw it all in a skillet.” Turns out, that’s exactly what the garden ordered. The dish became an instant keeper — one of those meals that tastes even better the next day.

Why This Recipe Works

Bold flavor and simple ingredients that love the skillet.

Seasonal Flexibility

Cherry tomatoes in summer, sturdy kale almost year-round.

Healthy & Wholesome

Packed with greens, whole grains, and healthy olive oil.

Simple Method

Five steps, one skillet, dinner’s done.

Make-Ahead Friendly

Leftovers taste just as good reheated for lunch.

Ingredients

• 2 large bunches of hearty kale (curly or lacinato — skip baby kale)
• 1 pint cherry tomatoes, halved
• 1 sliced zucchini into 1/4″ slices and halved
• 2 TBS fresh garlic cloves, minced
• 1/8 tsp dried cayenne pepper (optional)
• 1/8 tsp chipotle pepper (optional)
• 2 TBS minced yellow onion
• 4 tbsp extra virgin olive oil
• 2 cups cooked brown rice, warmed or room temp
• Sea salt, to taste
• Fresh cracked pepper, to taste

Yield & Servings

• Makes about four servings.
• Perfect as a main dish for two hungry gardeners or a side for four.

Ingredient Notes

Fresh Produce

Hearty kale withstands heat, while cherry tomatoes add bursts of sweetness.

Proteins or Grains

Brown rice makes this a filling and balanced meal.

Flavor Boosters

Garlic, onion, and red pepper flakes give depth and a gentle kick.

Instructions

1. Prep the Kale. Wash, dry, and strip stems. Tear leaves into bite-sized pieces.
2. Massage the Greens. In a bowl, toss the kale with olive oil, garlic, onion flakes, red pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper. Massage until leaves are shiny and softened.
3. Sauté the Goodness. Heat the skillet over medium-high heat. Add the kale mixture, zucchini, and cherry tomatoes. Cook until the kale wilts and the tomatoes burst, stirring occasionally.
4. Add the Rice. Stir in the cooked rice, mixing until everything is well combined and garlicky. Taste and adjust seasoning.
5. Serve & Enjoy. Spoon into bowls, serve hot, and enjoy colorful comfort in a bowl.
6. Remember to keep your raw veggie scraps to make our delicious Vegetable Stock

Cooking Variations

Stovetop Method

As written — fast and flavorful.

Oven/Grill Method

Roast the cherry tomatoes separately for a deeper caramelized flavor, then stir them into the kale and rice.

Slow Cooker/Instant Pot

Not ideal — this dish shines in a skillet where the tomatoes can blister.

Easy Substitutions & Seasonal Variations

Vegetables or Greens

• Swap kale with collard greens, chard, or mustard greens.
• Use grape tomatoes, diced heirlooms, or even roasted peppers.

Proteins

• Add a fried egg on top for an extra protein boost.
• Stir in chickpeas or white beans for heartiness.

Grains or Starches

• Sub quinoa, farro, or even leftover barley for brown rice.

By Season

Spring Version

Baby kale (if you must), green garlic, and spring onions.

Summer Version

Cherry tomatoes, zucchini, and lacinato kale.

Fall Version

Curly kale, roasted peppers, and heirloom tomatoes and throw in some banana nut squash.

Winter Version

Store kale with canned tomatoes and a sprinkle of dried herbs.

Serving Suggestions & Storage

Pairings

Serve as a main dish with crusty garlic or rosemary bread or as a side next to roasted chicken or fish.

Toppings or Garnishes

A sprinkle of Parmesan, fresh basil, or a drizzle of hot sauce.

Storage Tips

Fridge

Keeps 3–4 days in a sealed container.

Freezer

Not ideal — the tomatoes and kale lose texture. Best eaten fresh.

Frequently Asked Questions

Can I freeze this recipe?

Not recommended — it’s better fresh or refrigerated.

How long does it last in the fridge?

3–4 days, reheated gently in a skillet.

Can I make this vegetarian/vegan/gluten-free?

It already is — vegan, vegetarian, and gluten-free.

What seasonal produce works best?

Summer cherry tomatoes, fall kale, or whatever hearty greens you’ve got.

Final Tip / Closing

This skillet is proof that simple, garden-grown food doesn’t need much fuss to taste incredible. Kale can be a tough sell sometimes, but when it’s massaged, garlicky, and paired with sweet tomatoes, it sings. Keep this recipe in your back pocket for those weeks when the kale keeps coming and the tomatoes won’t stop — your future self will thank you.