Wash and chop kale. Heat a dutch oven (or pot) over medium heat, add olive oil and wait until shimmering. Stir in the minced garlic until fragrant, about 1-2 minutes. Add the cherry tomatoes and lemon juice. Stir occasionally until the cherry tomatoes begin to break down slightly about 3-5 minutes. Add salt and pepper.

Add kale and ¼ cup of broth. Save a ¼ cup for later. Cover the pot and let the kale braise for 15 minutes, stirring once at the halfway point. If when you open the pot at the halfway point, there is no liquid, add the rest of the water.

Remove the kale from the Dutch oven and serve with a protein and/or grain. Store in the fridge for 3-5 days or in the freezer for 2-3 months.