Carolina kale

From Moosewood Restaurant
Serves 4

1 bunch of kale
3 cups of chopped fresh tomatoes (7 small) or one 28 oz can of chopped tomatoes
1 cup of fine chopped onion (2 medium or 1 large)
1½ teaspoons ground cumin
3 fine chopped garlic cloves
½ teaspoon salt
Ground black pepper to taste

If you have it and want to add a little heat to your dish, you can add 1 teaspoon of Tabasco or other hot sauce.

Wash the kale. Cut out the large stems. Stack the leaves and slice them crosswise into thin strips.
Combine the tomatoes, onions, cumin, garlic and salt in a saucepan or large fry pan and cook on medium heat for 5 minutes. Add the kale, cover, and gently simmer, stirring frequently, for 10-15 minutes, until the kale is tender. Add pepper to taste and serve. This dish is delicious served over rice.

About Leigh Hallett

Leigh has been Executive Director of the Federation since 2014. She can be reached by email (director@mffm.org) or by calling the MFFM offices (487-7114).