This is What I Call Taking it Easy: Tomato Toscano Kale

Another dish I used made in order to avoid schoolwork. But hey, making healthy food and eating your greens is better than sitting in Firestone all day, no?

Tomato-Toscano Kale

1 onion, half-mooned
2 cloves garlic, minced
1 16-ounce can crushed fire-roasted tomatoes
1 bunch Lacinato kale, washed and chopped
red pepper flakes (optional)

Heat a skillet with a lid over medium heat. When a drop of water dances on the hot pan, add the onion and stir to keep it from sticking. When the onion is turning translucent, add the garlic and keep stirring. Cook for a minute more then add the tomatoes, juice and all. (Add the optional red pepper flakes here.) Cover and bring to a boil, then reduce to a simmer. Simmer, covered, for 10 minutes.

Add the kale, cover, and cook until the kale is just barely wilted. Remove from the heat and serve.

See the kale in this picture (again) with pumpkin quiche and pumpkin cheezecake.


Popular posts from this blog

The Digital Record; Harvest Moons

Grilled Leek Colcannon