Carolina Kale

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.