Clean and roughly chop the kale. I like to remove the steams from the kale. Set aside.

Slice the cherry tomatoes in half. Add a pinch of salt and about 1/4 teaspoon fresh ground black pepper to the tomatoes. Set aside.

Mince/finely chop your garlic cloves. Set aside.

Place your butter in a light colored pan.

Heat the pan to medium high heat.

Stir the butter constantly as it melts. You should see the butter start foaming up.

The foam will decrease and you should see the butter has browned (it usually takes a few minutes for the butter to brown once you have started cooking the butter).

Once you see the butter has browned, immediately remove the pan from the heat source, and add the chopped garlic. The garlic will cook in the hot butter.

Now place this butter sauce in a heat safe bowl and set aside.

Add the kale to the same pan the butter was cooked in. Then, drizzle the butter sauce over the kale.

Cook the kale for about three to five minutes or until the kale wilts using medium high heat. Make sure to stir the kale frequently while cooking the kale.

Then, add the tomatoes to the pan, and remove the pan from the heat source. You just want the tomatoes to heat through.

Salt and pepper to taste.

Top with crumbled cheese.