Broccoli, Baby Kale & Tomato Garlic Stew: The Science of Low-Calorie Cooking

Heat the extra-virgin olive oil in a wide skillet or Dutch oven over medium heat. Add the diced onion with a small pinch of salt, sautéing for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.

Toss the halved cherry tomatoes into the pan. Cook for 3 minutes, stirring occasionally, until they soften and release their natural juices to build a sweet, lightly acidic pan sauce base.

Add the broccoli florets to the skillet and season with cracked black pepper and salt. Cover the skillet with a lid for 4 to 5 minutes: the trapped steam from the tomato juices and broccoli will tenderize the florets while keeping their vibrant green color and crisp texture.

Remove the lid and toss in the handful of baby kale. Stir gently for 1 to 2 minutes until the kale wilts slightly while staying brightly colored. Remove from heat f-l-koujina (in the kitchen), finish with a splash of fresh lemon juice if desired, and serve warm f-l-gass3a (at the dinner table).