Carolina Kale Recipe
In our “All Hail to Kale: A Superfood Powerhouse” post, we told you some of the reasons why you should eat kale. It short, because it’s good for you! It’s got a lot of nutrients packed into that green leafy goodness.
Here is another recipe for using kale, this time it’s a great side dish recipe from “Moosewood Restaurant Low-Fat Favorites” . . .
1 1/2 pounds kale
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 1/4 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 crosswide into 1/8-inch strips.
Combine the tomatoes, onions, curmin, garlic, Tabasco, and salt in a saucepan. Cover and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer. Stir frequently. Cook for 10-15 minutes longer, until the greens are tender. Add pepper to taste and serve.
NOTE: The cooking time will vary with the tenderness of the kale greens. If needed, add a little more water during the cooking to maintain liquid in the botto of the pan.
Goes great with cornbread! Also makes a good side dish or topping for rice.
However you decide to eat kale, add it to your diet and get a boost of nutrients!