(from Moosewood Restaurant Low-Fat Favorites)

1 1/2 lbs. kale, collards, chard, or any such green

2 cups chopped canned tomatoes and their juices (or

   3 cups chopped fresh tomatoes)

1 cup minced onions

1 1/2 tsp. ground cumin

2 garlic cloves, minced or pressed

1/2 to 1 tsp. Tabasco sauce or 1/4 tsp. crushed red pepper

1/2 tsp. salt

ground black pepper to taste

Wash the greens well in two changes of water. Remove discolored leaves. Chop the stems separately, then stack the leaves and cut crosswise into 1/4-in. strips. Combine the tomatoes, onions, cumin, garlic, Tabasco, and salt in a large saucepan, cover, and cook on medium heat for 5 minutes. Add the stems and cook for 5 minutes. Then add the greens, cover, and gently simmer, stirring often, for 10 to 15 minutes until the greens are tender. Add pepper to taste and serve. (Note: add a little water if necessary during cooking to maintain liquid in bottom of pan.)

Submitted by Susan Tornheim