Carolina Kale- adapted from The Moosewood Collective
1 ½ pounds kale, collards, chard, beet greens, turnips greens, or other greens
2 c. chopped canned tomatoes and juice or 3 c. chopped fresh tomatoes
1 c. minced onions
1 ½ tsp. ground cumin
2 garlic cloves, minced or pressed
1 tsp. hot pepper sauce or ¼ tsp. crushed hot pepper
½ tsp. salt
ground black pepper to taste
Wash 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, hot sauce, and salt in a saucepan. Cover and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10-15 minutes, until the greens are tender. (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.) Add pepper to taste and serve.