First you want to roast your tomatoes. Preheat oven to 450 degrees.

Wash your tomatoes and pat dry.

Place tomatoes in a medium bowl. Toss with 1 tbsp of olive oil and a pinch of salt.

Place tomatoes on a lined baking sheet with parchment paper.

Roast tomatoes for about 35-40 minutes. Or until they have a nice brown tint to them.

In the meantime, heat remaining 2 tbsp of olive oil in a large sauté pan.

Add minced garlic. Cook on medium heat until garlic is fragrant. Don't brown or burn. Garlic tastes bitter when burnt.

Once you smell the garlic, add the chopped kale and a pinch of salt.

Cook for about 1 minute, or until kale has wilted a bit.

Transfer to bowl and set aside.