 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
For a meatless main dish, Martha serves this combination over a generous serving of mashed potatoes. Ingredients:
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 |
Directions:
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.
|
|