Ingredients
- 1 pound kale
- 2 medium tomatoes, about 1/2 pound
- 1 large white onion, about 1 pound
- 1 tablespoon oil
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons kosher salt
- freshly ground black pepper
- 1 lemon, juiced, about 3 tablespoons
Directions
- Chop the kale into rough 1-inch pieces, including the ribs. Roughly chop the tomatoes. Peel and dice the onion
- Heat the oil in a large, deep pot, or a large wok. When it is hot, add the onion and cook for about 8 minutes over medium-high heat, stirring frequently until they are translucent. Stir in the cumin, coriander, and turmeric. Then stir in the tomatoes and cook mixture for about 2 minutes
- Add the greens one handful at a time, stirring constantly to coat them with the onions, oil, and spices. When they have all been added, sprinkle the salt and a generous amount of fresh pepper over them and stir
- Pour in 1 cup water. Cover the pot and turn the heat down to medium. Cook for 10 minutes, or until the greens are tender to your taste
- Remove the lid, turn off the heat, and toss the greens with the lemon juice. Serve hot, garnished with extra tomato, if desired
