1 onion, half-mooned
2 cloves garlic, minced
1 16-ounce can crushed fire-roasted tomatoes
1 bunch Lacinato kale, washed and chopped
red pepper flakes (optional)
Heat a skillet with a lid over medium heat. When a drop of water dances on the hot pan, add the onion and stir to keep it from sticking. When the onion is turning translucent, add the garlic and keep stirring. Cook for a minute more then add the tomatoes, juice and all. (Add the optional red pepper flakes here.) Cover and bring to a boil, then reduce to a simmer. Simmer, covered, for 10 minutes.
Add the kale, cover, and cook until the kale is just barely wilted. Remove from the heat and serve.