- 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
How to Make It
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.