Stewed Kale and Tomatoes
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.
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 )
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 or red wine
salt and pepper, to taste
2 14 oz 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.
(Disclaimer: Holland House provided me with a generous sampling of products and compensation. My opinions, as always, are my own.)