Kale With Tomatoes and Green Chiles

1. 1

   Rinse the kale and remove the fibrous middle rib, slice the leaves into ribbons.

2. 2

   Over medium heat, saute the garlic in the olive oil until fragrant.

3. 3

   Then add the onions and saute together, stirring constantly until the onions are limp.

4. 4

   Do not allow the garlic or onions to brown.

5. 5

   Add the kale and saute for 15-20 minutes or until tender, stirring frequently to prevent the greens from scorching.

6. 6

   Add the tomatoes and green chiles and salt and pepper to taste, stirring everything together and cooking until heated through--about 1-2 minutes.

7. 7

   Serve over rice or combine with blackeyed peas or refried beans and rice to make a tasty and hearty filling for vegetarian wraps.

* Per serving · 4 servings · Values may vary.

No additional tips available.