Spicy Kale with Tomatoes

Southern Living
For a meatless main dish, Martha serves this combination over a generous serving of mashed potatoes.
8 servings


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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.

Created date

October 2003