This recipe comes from Lana, via the MOOSEWOOD RESTAURANT LOW-FAT FAVORITES Cookbook!
Carolina Kale (serves 4 to 6; total time: 25 minutes)
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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.
11/2 lbs 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
11/2 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
Wash the greens. Remove the large stems and any discolored leaves. Stack
the leaves and slice them crosswise into 1/8-inch strips.
Combine the 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 (see Note below). Add pepper to taste and
serve.
Enjoy!
Note: The cooking time will vary with the type and tenderness of the
greens. If necessary, add a little water during cooking to maintain
liquid in the bottom of the pan.
In concordance with World Kitchen Garden Day, We had a succesful B-Patch Garden Day with over 40 local gardeners attending. Starting with a potluck full of dishes inspired by what we grow. Followed by demo's on all sorts of garden related topics like food preservation, composting, chicken keeping, making mason bee houses and ladybug houses. prepping your garden for winter; winter gardening and much more.
