The kale in this recipe can be substituted with spinach, beet greens or chard. Leave the jalapeno out for a mild version or substitute with mini sweet peppers.
Ingredients:
3 tablespoons vegetable oil
1 small onion, minced
2 medium cloves garlic, minced
1/2 medium jalapeno, seeded and minced
1 1/2 teaspoons ground cumin
1 cup cherry tomatoes, halved
1 bunch kale, cleaned, stemmed, and torn into bite sized pieces (do not dry)
2 tablespoons minced fresh cilantro leaves
lime wedges (optional)
Directions:
Heat oil in large, nonreactive saute pan or Dutch oven. Add onions; saute until partially softened, about 1 minute. Add garlic, jalapeno and cumin; saute until onion softens fully; about 2 minutes longer. Add tomatoes; cook until their juices release, about 1 minute. Add wet kale, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, add cilantro, salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer. Serve immediately, with lime wedges, if desired. Serves 4.