Carolina Kale

This is our go-to recipe for kale, from the Lowfat Moosewood Cookbook. It's a green leafy vegetable like spinach or chard. Very delicious!

A good way to wash greens is to swish them in a bowl full of cold water. Then the silt falls to the bottom and the leaves float. Let them sit a bit after swishing to give the dirt time to settle. This is much more effective at removing dirt than running under water or in a colander.

Carolina Kale

1 1/2 lbs kale, collards, chard, beet greens, or mustard greens

2 cups chopped canned tomatoes and their juices

    (or 3 cups chopped fresh tomatoes)

1 cup minced onions

1 1/2 tsp ground cumin

2 garlic cloves, pressed or minced

1 tsp Tabasco or other hot pepper sauce

    (or 1/4 tsp crushed red pepper)

1/2 tsp salt

ground black pepper to taste

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

2.  Combine the tomatoes, onions, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes.

3.  Add the greens, cover, and gently simmer, stirring frequently for 10 to 15 minutes, until the greens are tender (time varies depending on type of greens).

4.  Add pepper to taste and serve.