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KENYAN-STYLE KALE AND TOMATOES

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KENYAN-STYLE KALE AND TOMATOES

Ingredients

  • 2 teaspoons expeller-pressed canola oil
  • 1 yellow onion, chopped
  • 1 jalapeño, seeded and finely chopped (optional)
  • 3 ripe but firm tomatoes, chopped
  • 2 bunches kale or collard greens (about 1 pound total), ribs removed, leaves thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Directions

Heat oil in a large pot over medium heat.
Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes.
Add tomatoes and cook until collapsed and juicy, about 10 minutes more.

Add kale, 1/2 cup water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender, 10 to 15 minutes. Spoon into bowls and serve.

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Nutritional Info

  • Per Serving:
    110 calories (30 from fat)
    3.5g total fat
    0g sat fat
    200mg sodium
    18g carbohydrates
    4 g dietary fiber
    4g sugar
    5g protein

SmartPoints value : 3

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