Carolina Kale, adpt. fr. Moosewood Restaurant Low-Fat Favorites

Cooked until just tender, bright vitamin- and mineral-rich greens contrast beautifully with red tomatoes

to make an appealing vegetable side dish or a topping for rice. Serves 4-6. Total time 25 minutes

1 1/2 pounds of kale, collards, chard, beet greens, or spinach (approx. 2 big bunches)
3 cups chopped fresh tomatoes or 2 cups chopped canned tomatoes and their juice
1 cup minced onion
1 1/2 teaspoon ground cumin
2 garlic cloves
1 teaspoon hot pepper sauce or  1 teaspoon crushed red pepper
1 teaspoon salt
ground black pepper to taste

Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8th inch strips.

Combine the tomatoes, onions, cumin, garlic, red pepper sauce, and salt into saucepan, cover and cook on medium heat for 5 minutes. Add the greens, cover and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender (see note*). Add pepper to taste and serve.

Note*: The cooking time will vary with the type and tenderness of the greens. If necessary, add a little water during cooking to maintain liquid in the bottom of the pan.

KALE SOUP, adapted from Cottage recipes

4 medium size potatoes, diced
1 onion, chopped
3 cups kale leaves, coarsely chopped (pack firmly)
6 or more cloves of garlic, chopped
1 Tbspn olive oil
7 cups vegetable broth or water
Salt and black pepper to taste

Saute onion and garlic in olive oil in a medium sized soup pot until they become translucent and aromatic. Add potatoes, kale, and the water or broth. Bring to a boil and then lower heat, cover, and simmer until kale is tender (an hour or so). Blend the soup in a blender or food processor until it is smooth. Add salt and pepper to taste.

LENTIL, KALE, AND SAUSAGE SOUP, fr.Gourmet, November 1994

a 2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red-wine vinegar

In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened. Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups.