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
- Wash the greens. Remove
the large stems and any discolored leaves. Stack the leaves and
slice them crosswise into 1/8-inch strips.
- 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.
