Christian Photographers Community

Caorlina Kale


1 lb. Kale, chard, beet greens, collard greens or mustard greens

1 – 28-oz. can chopped tomatoes and their juices

1 cup minced onions

1 tsp. olive oil

1 ½ tsp. ground cumin

2 garlic cloves, pressed or minced

1 tsp. hot pepper sauce or ¼ tsp. crushed red pepper

½ tsp. salt

Black pepper to taste



Wash the greens.  Remove large stems and any discolored leaves. Stack the leaves and slice them crosswise into ¼-inch strips.
Sauté onions in oil for 2-3 minutes.  Add garlic and cumin. Add tomatoes, hot sauce (or crushed red pepper) and salt and cook on medium heat for 3-4 minutes.  Add greens, cover, and gently simmer, stirring frequently, for 5-10 minutes, or until the greens are tender. (Some greens will take longer than others).  Add pepper to taste and serve.
Serves 4-6, with 71 calories per serving, 1.8 g. fat, 0 mg. Chol., 333 mg. Sodium, 12.3 g. carb.

Hmmm!  Sounds very good!!!!

I love kale, Marilyn. I think I'll get some at the market next week and try this.



Ruth Ann

Sounds good John will enjoy this.  Give him a change of pace in his meals on the road!