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Stewed Kale and Tomatoes

by Aggies Kitchen on December 10, 2010

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Do you eat kale?  I love the stuff, though not sure I knew much about it until a little over a year ago.  It’s in the leafy green category and it’s chock full of nutrition including beta carotene, vitamin K and antioxidants.  My first hangup with kale was that I just didn’t know how to cook it.  It’s courser and denser than spinach so I had a texture issue going on with it at first.  But now I’ve tried it 3 different ways and I absolutely love it…and crave it constantly.

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Holland House recently provided me with a generous sampling of their vinegars and wines for cooking to try out.  I made this recipe using their Red Cooking Wine and it turned out wonderfully.  After rinsing the kale I added it directly to the dutch oven (or big pot) and let it steam in it’s leftover water from the leaves and the red cooking wine.  This dish is so easy to make because you just keep adding to the pot…once the leaves start to cook down in go the tomatoes and raisins, then you cover and walk away for a bit.  I have made this stewed kale twice already (both on cold nights) and served it generously over whole wheat “egg” noodles dressed with a little olive oil, salt, pepper and Italian seasoning.  Total comfort food in my book (maybe not so much Larry’s, but mine for sure :) )

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If you need ideas on what to cook with vinegars and cooking wines visit Holland House’s website or Facebook page where you can find recipes, shop for vinegars and cooking wines or sign up for their SPLASH Recipe Club.

Stewed Kale and Tomatoes
Recipe from Aggie’s Kitchen

1/2 red onion onion, chopped
2-3 cloves garlic, minced
1-2 tb olive oil
1lb bag of kale, chopped
1/4 cup Holland House Red Cooking Wine
salt and pepper, to taste
2 cans diced Italian tomatoes
pinch red pepper flakes (to taste)
1/4 cup raisins

Rinse kale and set aside in colander.  In large pot or Dutch oven, heat olive oil and saute garlic and onions until soft, about 5 minutes.  Carefully add kale (not completely dry, leftover water on the leaves will help cook it down) to pot, a little at a time until it cooks down enough to fit.  Add red cooking wine to pot and continue to gently toss kale leaves until they start to wilt.  Once wilted down (still tender, but softer), season with a little salt and pepper, and add 2 cans of diced Italian tomatoes.  Add a pinch of red pepper flakes and raisins, stir and cover, let simmer for 5-8 minutes over low to medium heat.  Continue to check and stir kale for about 20 -25 minutes total until very tender and fragrant.  Taste for seasoning.

Serve over simple whole wheat noodles dressed with olive oil, salt, pepper, garlic powder and Italian seasoning.

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(Disclaimer:  Holland  House provided me with a generous sampling of products and compensation.  My opinions, as always, are my own.)

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Congratulations to Lisa over at Jersey Girl Cooks for winning the Bush’s Beans giveaway!!!  Thank you to everyone who left a comment and entered the giveaway!

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{ 26 comments… read them below or add one }

Erica December 10, 2010 at 10:57 am

Wow- what a beautiful dish. I love green and tomatoes…so I’d be all over this. I havent done a lot of cooking with wine, but I’d really like to try- you make it look so delicious!

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Donna December 10, 2010 at 11:19 am

I too discovered kale about a year ago. Went through most of the other greens this summer at the farmers market, but none lived up to kale’s savory appeal, for me at least. Thanks for the heads-up on pairing it with tomatoes! I contemplated adding it to my breakfast curry potatoes this morning but held back – you’ve inspired me to try it next time, along with your recipe. My faves so far are kale and white bean soup, braised kale bruschetta, kale with craisins rehydrated in sparkly red wine, and kale chips. BTW, I offered the bruschetta for an open house I”m catering this weekend – the client wrinkled his nose, which convinced me to do it anyway and see if I can’t win over another kale fan. Happy Friday!

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Mary Ann December 10, 2010 at 1:14 pm

This looks wonderful- I love kale too!

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Kristen December 10, 2010 at 2:35 pm

I love Kale but never use it. This looks so delicious – love how full of color it is!

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Shelby December 11, 2010 at 6:13 am

I agree, this is beautiful and I am definitely going to try it! I use Holland House wines all the time for cooking!

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Jenny Flake December 11, 2010 at 9:38 am

gorgeous Aggie!! Love it!

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Cristina December 11, 2010 at 11:57 am

My first visit to your beautiful blog. Gorgeous dishes, photography and recipes. I must admit, I’ve never had kale – would luv to try it and will do so with your featured dish!

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fittingbackin December 11, 2010 at 1:58 pm

Kale is just everywhere now and it looks GREAT! I must try this – thanks!

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bellini December 11, 2010 at 3:27 pm

Paired with pasta this souds delicious Aggie. Kale is one of those things I have not tried often, I need to remedy that.

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Barbara Bakes December 11, 2010 at 8:53 pm

This dish looks like comfort food, so full of flavor. I haven’t tried kale. I think I’m missing out.

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Jamie December 11, 2010 at 11:43 pm

This really is a great dish and the addition of raisins adds that special sweet touch I always love in a savory dish. Easy, inexpensive and super healthy, I have to make this! Perfect for both winter and my husband’s diet!

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Lisa December 12, 2010 at 1:19 pm

Hi Aggie – thanks for stopping by my blog and I’m so glad to see yours – LOVE the healthy aspect of it all. I’m trying to keep my recipes healthy, too. Can’t wait to read through yours some more … need to get my 4yo on the health food bandwagon, and away from the mac and cheese that is always on the plate!

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Cajun Chef Ryan December 13, 2010 at 12:12 pm

Looks wonderful, delish, and healthy too! The raisins adds a nice touch!

Bon appetit!
CCR
=:~)

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Eliana December 13, 2010 at 12:29 pm

I’m not a big kale fan but I am now tempted to try it again using this preparation. I looks super super delish.

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Sandy @ RE December 19, 2010 at 6:16 pm

Oh Aggie, this looks DIVINE! xo

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marla December 28, 2010 at 6:37 pm

Kale is happy food for me. Your recipe looks like a great one to try. I also like crunchy kale chips. I agree, once you discover all the ways to flavor & season it the more inclined we are to eat it.

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Yolanda April 6, 2011 at 9:20 am

I am going to be trying this later this week, sounds delicious!

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Sandy @ RE December 5, 2012 at 12:10 pm

Aggie, you make everything look so easy! Yummy – and we love kale!

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Angie December 5, 2012 at 2:04 pm

Such a delicious and easy weeknight meal, love how nutritious it is!

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Robyn Stone | Add a Pinch December 6, 2012 at 8:39 am

This looks so comforting and nutritious!

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Sommer@ASpicyPerspective December 7, 2012 at 9:26 am

A fabulous hearty winter dish! :)

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Tara @ Unsophisticook December 7, 2012 at 4:21 pm

I love the added texture that kale adds — yummy!

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Candace Barr -Strategic Resume Specialists December 27, 2013 at 7:15 am

I just made this as a quick side dish and it was AMAZING! I left out the raisins, and did add a little chili powder and sprinkle of cumin for some additional flavor. But great recipe! Thanks!!!

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Aggies Kitchen December 28, 2013 at 1:13 pm

yay! thank you!! Your version sounds delicious!

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Charlie January 14, 2014 at 11:41 am

This looks so good!

Could you tell me how many it serves?

Have a Joyful Day :~D
Charlie

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Aggies Kitchen January 17, 2014 at 1:13 pm

hello, thank you! Hard to say how many servings, but at least 6 I would think. I can eat a large amount at a time. :)

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