courtesy of the Moosewood Restaurant Low Fat Favorites
1 1/2 pounds kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onions
1 1/2 tsp ground cumin
2 garlic cloves, minced
1 tsp hot pepper sauce or 1/4 tsp crushed red pepper
1/2 tsp salt
ground black pepper to taste
Wash the greens. Remove large stems. Stack the leaves and slice them crosswise into 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, hot pepper sauce and salt in saucepan, cover and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer stirring frequently, for 10-15 minutes, until the greens are tender. If necessary add a little water during cooking to maintain liquid in the bottom of the pan. Add pepper to taste and serve.