2 boxes of cherry tomatoes 
1 pat of grass-fed butter or tablespoon of avocado oil 
3 cloves garlic sliced 
Bunch of fresh basil, sliced 
Bunch of kale, thinly sliced 
1/2 cup water 
Sea salt and black pepper to taste 
Optional: olive oil 
In a large pan, heat butter or avocado oil until glistening. Add garlic and sauté on low until fragrant but not browned. Add cherry tomatoes and and increase heat to medium high. Add water. Cover and let steam/boil for about 5-7 minutes. Remove lid and the cherry tomatoes should be blistering. Using the back of a wooden spoon or fork, gently press them down so they burst. Mix the sauce as it begins to get creamy. Season with salt and pepper. Continue mixing on low for another 5 minutes until all tomatoes are blistered and mashed. Remove from heat and mix in kale until wilted. Top with fresh basil. Top on your favorite pasta.