Spicy Kale with Tomatoes

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Spicy Kale with Tomatoes

 

2 bunches kale (about 1 pound)

1 medium-size purple onion, thinly sliced and separated into rings

3 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon salt

1 28 ounce can whole tomatoes, undrained and coarsely chopped

1 12 ounce can beer

1 cup water

1 teaspoon red wine vinegar

1 tablespoon hot sauce

 

Remove stems and discolored spots from kale; rinse with cold water, and drain.

Tear into bite-size pieces.

Saute onion in hot oil in a Dutch oven over medium-high heat 3 minutes. Add

kale, garlic, and salt; cook, stirring often, 2 minutes or until kale wilts. Add

tomatoes and next 4 ingredients. Bring to a boil; cook, covered, 40 minutes or

until kale is tender. Serve with a slotted spoon.

Makes 8 servings.

 

 

 

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