1 large bunch of Kale
3 cloves of fresh garlic, or 3 tsp diced or crushed garlic
2 15-oz cans diced tomatoes with spices, or add ½ tsp of basil and ½ teaspoon of oregano to regular diced tomatoes
1 TB olive oil
1 tsp. ground cumin (optional)
Rinse Kale and shake dry. Trim and cut off long stalks, rip or cut the leaves in to bite-sized pieces. Heat olive oil in a deep Dutch oven or wok over medium-high heat. Squeeze garlic through a garlic press (or use diced/crushed garlic) into the hot oil. When the garlic starts to brown, drop in kale. Stir frequently during the first minute or two to ensure that all the leaves are coated with oil and turn a brilliant green. Reduce heat to medium and cover, stirring occasionally, or until all leaves are wilted – about another 5-10 minutes. Pour in two cans of spiced diced tomatoes and sprinkle with cumin. Stir. Cook over medium low heat 10-20 minutes more or until kale is tender. This dish can be kept simmering for hours and is delicious when warmed as a leftover or after being frozen.
Adapted from Penzey’s One Magazine, Vol 1 Issue 5.