Updated 02/06/2013 05:00 AM
Recipe: Stewed Tomatoes with Carrots, Celery, Onions and Kale
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4-6 as a side
two 15-ounce cans stewed tomatoes
1 small onion, peeled and thinly sliced
2 ribs celery, thinly sliced on a slight bias
1 medium carrot, peeled and thinly sliced
1 small bunch kale
approx. 3/4 - 1 cup water for steaming kale
salt and pepper to taste
Add a splash of olive oil to a large heavy bottomed pot....and saute 1 small thinly sliced onion, 2 thinly sliced ribs of celery and 1 medium peeled and thinly sliced carrot to soften.
Cook those along on medium heat and, while you're keeping your eye on that, remove the tough stems from a small bunch of kale and then tear or chop the leaves into bite size pieces.
Put the kale into a saute pan and add about 1/2-inch water to that....put a lid on top and turn the heat to high to wilt the kale.
Once the carrots are tender crisp add two 15-ounce cans of stewed tomatoes and then add the wilted kale and the water, stir it around and let it simmer along for 4 - 5 minutes.
At that point, season it with salt and pepper to taste and serve it up family style or in individual serving bowls.
Add 1-2 tsp fresh chopped thyme to the vegetables before adding tomatoes.