Cooked until just tender, bright vitamin and mineral rich greens contrast beautifully with red tomatoes to make an appealing vegetable side dish or a topping for rice.

Carolina Kale

1 1/2 pounds kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 teaspoon Tabasco or other hot pepper sauce or ¼ teaspoon crushed red pepper
1/2 teaspoon salt
Ground black pepper to taste

1. Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.
2. Combine tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover and gently simmer, stirring frequently, for 10 to 15 minutes until the greens are tender. Add pepper to taste and serve.

Makes 4 to 6 servings.

Recipe provided courtesy of The Leafy Greens Council.