Preheat the oven to 375°F (190°C) and grease a baking dish.

Wash and prepare the kale by stripping the leaves from stems and chopping into bite-sized pieces. Halve the cherry tomatoes, dice the red onion, and mince garlic.

In a skillet, heat a splash of vegetable broth over medium-high heat, add kale, tomatoes, onion, and garlic. Sauté for 5–7 minutes until kale wilts.

Stir in balsamic vinegar, salt, and pepper. Cook for an additional 2 minutes.

Transfer the kale mixture to the greased baking dish, spreading it evenly.

Combine breadcrumbs, nutritional yeast, and olive oil in a bowl. Mix until breadcrumbs are moistened, then sprinkle over kale mixture.

Bake for 15–20 minutes until the topping is golden brown.

Let cool for 2–3 minutes before serving.