Carolina-Style Greens
1 1/2 pounds kale, chard, beet, turnip or kohlrabi greens
2 cups chopped canned tomatoes with juices, or 3 cups chopped fresh tomatoes
1 cup minced onion
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 teaspoon Tabasco or other hot pepper sauce, or 1/4 teaspoon crushed red pepper
1/2 teaspoon salt
Black pepper to taste
Wash greens and remove large stems. Stack leaves and slice crosswise into 1/8-inch strips.
Combine tomatoes, onion, cumin, garlic, Tabasco and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add greens, cover and gently simmer, stirring frequently, for 10 to 15 minutes, until greens are tender. (Cooking time will vary with type and tenderness of the greens.) Add pepper to taste as serve.
Serves 4 to 6.
From “Moosewood Restaurant Low-Fat Favorites,” The Moosewood Collective, Clarkson Potter, New York, 1996.