|Written By Recipe Coordinator|
Did you know during World War II the cultivation of kale in Great Britain was encouraged by the Dig for Victory campaign? The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. This Carolina kale recipe is fantastic. Add a pinch of Tabasco and eat away! Enjoy.
1 1/2 pounds kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves. Pressed or minced
1 teaspoon Tabasco or other hot pepper sauce or ¼ teaspoon crushed red pepper
1/2 teaspoon salt
Ground black pepper to taste
1. Wash the greens. Remove the large stems and any discolored leaves.
2. Stack the leaves and slice them crosswise into 1/8- inch strips.
3. Combine tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes.
4. Add the greens, cover and gently simmer, stirring frequently, for 10 to 15 minutes until the greens are tender.
5. Add pepper to taste and serve.
Makes 4 to 6 servings.
Recipe courtesy of The Leafy Greens Council. Photo courtesy of flickr.com.