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Tomatoes and Kale

1-1/2 bunches kale (1 to 2 pounds)
1 small onion
1 clove garlic
1 teaspoon cumin seeds or ground cumin
1/2 cup tomato paste
1 cup tomatoes, chopped
1/2 cup peas
Salt (if needed)

Wash kale; strip off stems and chop. You should have 12 cups, more or less. Steam until tender and drain. Meantime, saute onion (and garlic, if desired) in non-stick pan with water as needed, adding cumin when onion is soft. Continue to cook a moment more until the cumin is frafrant. Add the tomato paste and tomatoes; stir to heat through. Add peas, cooking until tender, then add kale. If you have used canned tomatoes or frozen peas, you may not need to add more salt; check and adjust salt to taste. Makes about 4 cups. Variation: Instead of peas, add a cup of cubed steamed potato or winter squash

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