Kale and Tomatoes

2 tsp olive oil
Bunch of Kale (washed, chopped and tough stems removed)
2 or 3 cloves garlic, minced
Onion, chopped or diced
Tomatoes, chopped (Can use 1 can of petite diced tomatoes)
Salt and pepper to taste
Pinch of sugar to cut the acidity of the tomatoes

Saute onion in olive oil until it begins to brown. Add garlic and cook, but do not brown. Add tomatoes. You can at 1/2 cup of water, but you probably won't need it if you used canned tomatoes due to the liquid in the can. Add kale and cook until wilted.

Serving suggestions:

Toss with whole wheat pasta and serve with grated parmesan.
Serve over cooked bulgur.
Add a laughing cow light wedge and let it melt for a creamy texture.