- 1 tsp. mild flavored olive oil
- 1 small onion, cut in half and sliced
- 1 clove garlic, crushed or 1/2 tsp. bottled garlic puree
- 1 bunch kale
- 1 small tomato
In skillet (preferably iron), place oil, onion, garlic, and 1/4 C. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Sauté 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot. Serve over brown rice.
Yield: 3 servings