Kale with Tomatoes and Onions

kale with tomatoes and onions

Kale with Tomatoes and Onions

4 ounces curly kale, stems removed and coarsely chopped (about 6 cups)
1 tablespoon extra-virgin olive oil
1 cup thinly-sliced onions, sliced pole to pole (see Recipe Notes)
2 cloves garlic, minced
3 cups chopped tomatoes, unpeeled, unseeded
1 teaspoon dried basil
1 teaspoon dried oregano flakes
½ teaspoon salt
Pine nuts, optional

In a large skillet, heat olive oil over medium heat. Add onions and garlic. Put tomatoes in a large bowl, and squeeze with your hands so that some juice is extracted. Pour tomatoes with their juice into skillet with onions and garlic, and cook 15 minutes. Stir in kale, tomatoes, basil, oregano, and salt. Cover, and simmer 5-7 minutes, or until the kale has softened. Sprinkle pine nuts on top, if desired. Serve immediately.

Yield: 6 servings (serving size: about ½ cup)

Recipe Notes

  • To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.
  • Serve over cooked beans, brown rice, lentils, or quinoa.

Comments

  1. Congratulations on setting up a site offering recipes that look healthy yet appetizing. The pictures sure made me hungry! Vegetarian delectables too….keep up the good work.

  2. You saved us again — I was really searching for what to fix for dinner, then I realized I hadn’t checked your page lately. The kale and tomatoes recipe was our dinner tonight, and it was delicious! (Have to admit I used frozen spinach and canned tomatoes — so I’m sure it wasn’t as good as yours would’ve been — that happens to me a lot that I don’t plan ahead…)

    Thank you again for great ideas for meals!

  3. Thanks, Christina, for your encouragement. I’m glad you’re benefitting from these recipes. That’s what motivates me! And, thanks for taking the time to post feedback and for checking the blog often.

    🙂

  4. This is my first Daniel Fast and I can’t believe how many items I eat regularly were kicked off the list. This site has helped me tremendously…I was looking at eating cabbage and collard greens for 21 days. Last night I made this dish with brown rice and red potatoes and it was absolutely delicious…I took the left over to work for lunch and really enjoyed it!!!! THANK YOU THANK YOU

  5. I made this on the fast and it’s staple for me among other items like the lentil and blackened onion, butternut squash and many others. I’m inspired by your devotion!

  6. L. Abdulsalam says:

    God is going to bless you in abundance for such healthy recipes that are quick and easy to make. I want to fast but make life long changes in my diet for better health, which I believe will be used to bring God glory. I’m sure God is going to say to you, “Well done, my servant, well done!”

    • Thank you so much for your encouragement. I’m thankful you’ve enjoyed the recipes. May the Lord bless you in every way as you honor Him by taking care of your body!