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.