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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.

Serves 4-6

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