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
