Source: dLife

Fresh kale and tomatoes cooked with spicy hot pepper sauce.

Servings

1.5 lb kale, chopped
2 cup canned unsalted diced tomatoes (or 3 cups chopped fresh tomatoes)
1 cup minced onion
1.5 tsp ground cumin
2 medium garlic cloves , pressed or minced
1 tsp hot pepper sauce
0.25 tsp hot red pepper flakes
0.5 tsp salt
1 pinch black pepper

1 Wash the kale. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.
2 Combine the tomatoes, onions, cumin, garlic, red pepper sauce, and salt in a 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. Add pepper to taste and serve.