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Spicy Kale with Tomatoes

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


  • 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

  1. Remove stems and discolored spots from kale; rinse with cold water, and drain. Tear into bite-size pieces.

  2. 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.