Kenyan-Style Kale and Tomatoes
2 teaspoons coconut or olive oil
1 yellow onion, chopped
1 jalapeño, stemmed, seeded and finely chopped (optional)
3 ripe but firm tomatoes, cored and chopped or 1 14 oz can diced tomatoes
2 bunches kale or collard greens (about 1 pound total), ribs removed, leaves thinly sliced
1/2 cup water
2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes. Add tomatoes and cook until collapsed and juicy, about 10 minutes more.
Add kale, water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender and flavors have come together, 10 to 15 minutes. Spoon into bowls and serve.
By Freddi Pakier CHC, AADP