In a medium skillet, over medium-high heat, sauté the onion and garlic in the olive oil until softened.
Add the lemon juice, lemon zest, salt, pepper and honey.
Add the bell peppers.
Cook for a minute or two to slightly reduce the lemon juice..
Add the tomatoes and cook only until they are warm; they should not burst open.
Add the baby kale and toss together for only a minute until the kale begins to wilt.
Remove from heat and serve immediately with the feta cheese on top.