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.

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