Recipe By: Emily Breed
Serving Size: 4

6 Leaves Kale — curly
16 Oz Tomatoes, Canned — cut, in juice
1/2 Tsp Italian Seasoning

NOTE: Can use any green not only kale

A few days ago I got a craving for something with kale, and decided to see what I could toss together with what was in the pantry. The result is a very tasty side dish that could hardly be easier to cook:

Cut or tear kale into bite-sized pieces. Place in a colander and rinse under running water. Don’t drain too thoroughly, as you want a fair bit of water to remain on the leaves. Place the washed kale into a non-stick frying pan on medium heat. Stir as the leaves wilt.

When the leaves are wilted but not completely tender (they should be a brilliant green at this point), add the ready-cut tomatoes, reserving the juice. Sprinkle the spices over the pan and continue to stir for a few moments, until the tomatoes are heated through.

Add reserved tomato juice to taste; adding a lot will make a soup-like dish, while adding a little will make more of a traditional side dish.

This is really very good and quick to make.

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