Sautéed Kale with Chili Pepp Crunch, Cherry Tomatoes & Fresh Herbs

This quick, vibrant sauté turns regular kale into something crave-worthy. A hit of Chili Pepp Crunch brings gentle heat, while blistered cherry tomatoes add sweetness and juiciness to balance the greens. Finished with fresh herbs, it’s the kind of simple, flavor-forward side that tastes great with cooked proteins, piled onto toast or folded into grains.

Serves 2–4

Ingredients:

1 tablespoon extra-virgin olive oil

1 clove garlic, smashed and chopped

1 Tbsp Chili Pepp Crunch (or to taste)

1 lb kale leaves, torn into bite-sized piece

1 cup cherry tomatoes, halved

1–2 Tbsp olive oil

Kosher salt and freshly ground black pepper, to taste

Handful of fresh herbs (parsley, cilantro, or basil), roughly chopped

Instructions:

Heat the oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant but not browned.

Stir in the Chili Pepp Crunch, then add the kale and a pinch of salt. Sauté for 3–4 minutes, tossing frequently, until it starts to wilt.

Toss in the cherry tomatoes and continue cooking for another 2–3 minutes until the tomatoes soften and the kale is tender but still vibrant.

Remove from heat, sprinkle with fresh herbs, and serve warm as a bold, spicy side dish or a bed for grilled proteins.